Oil from Feta-stuffed baby peppers
2 tablespoons red wine vinegar
2 teaspoons wholegrain mustard
Salt and Pepper to taste
150g tub fetta-stuffed baby peppers in oil
425g can chickpeas, drained, rinsed
300g can baby beetroot, drained, halved
1 large carrot, cut into matchsticks
100g baby spinach
Preheat pan or BBQ grill to medium heat and add 1 Tbs of vegetable oil. Cook sausages for 7-9 minutes, turning frequently until golden brown. Take care not to overcook the sausages to preserve juiciness. Transfer to a board. Cool for 2 minutes. Thickly slice diagonally.
Prepare salad dressing: Drain peppers, reserving 2 tablespoons oil. Whisk reserved oil, vinegar and mustard in a small bowl. Season with salt and pepper.
Prepare all salad ingredients – chickpeas, beetroot, peppers, spinach and carrot. Place in a large bowl, drizzle with dressing and toss gently to combine.
Place sausages in bowl, toss further to coat sausages with dressing.