Lamb sausage, chickpea and baby pepper salad

Give lamb snags a Middle Eastern makeover in this super-quick, budget-friendly salad. Its loaded with flavour and plenty of vegies, too

Recipe «Lamb sausage, chickpea and baby pepper salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 lamb, mint and rosemary sausages, 150g tub fetta-stuffed baby peppers in oil, 2 tbsp red wine vinegar, 2 tsp wholegrain mustard, 2 x 400g cans chickpeas, drained, rinsed , 425g can baby beetroot, drained, halved, 80g baby spinach, 1 large carrot, cut into matchsticks .

Ingredients:

• 4 lamb, mint and rosemary sausages 
• 150g tub fetta-stuffed baby peppers in oil 
• 2 tbsp red wine vinegar 
• 2 tsp wholegrain mustard 
• 2 x 400g cans chickpeas, drained, rinsed 
• 425g can baby beetroot, drained, halved 
• 80g baby spinach 
• 1 large carrot, cut into matchsticks 

Instructions

1. Heat a barbecue grill or chargrill pan on medium heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Transfer to a board. Cool for 2 minutes. Thickly slice diagonally.
2. Drain peppers, reserving 2 tablespoons oil. Whisk reserved oil, vinegar and mustard in a small bowl. Season with salt and pepper.
3. Place sausages, chickpeas, beetroot, peppers, spinach and carrot in a large bowl. Drizzle with dressing. Toss gently to combine. Serve.