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BBQ chicken sausage and roasted veggie salad

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Shake up your weeknight dinner and make this BBQ Chicken Sausage and Roasted Veggie Salad recipe. Dressed with salsa verde, it’s a fresh and flavoursome dish that will wow the family.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, + cooling time


  • 2 bunches baby beetroot, trimmed
  • 1 gold sweet potato, peeled, halved lengthways, cut into 5mm-thick slices
  • 560g Coles Chicken Sausages
  • 400g can chickpeas, rinsed, drained
  • 1 bunch watercress, sprigs picked
  • 60g pkt Coles Australian Baby Rocket

Salsa verde

  • 2 tbs finely chopped flat-leaf parsley
  • 2 tbs finely chopped mint
  • 2 tbs finely chopped basil
  • 1 lemon, zested, juiced
  • 1 garlic clove, crushed
  • ¼ cup (60ml) extra virgin olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Wrap each beetroot in foil and place on a baking tray. Bake for 30 mins or until tender. Set aside to cool. Wearing rubber gloves to avoid staining your hands, peel and cut in half lengthways.
  2. Step 2

    Meanwhile, line a baking tray with baking paper. Place the sweet potato in a single layer on the tray. Spray with olive oil spray. Season. Bake for 20 mins or until tender. Set aside to cool.
  3. Step 3

    Preheat a barbecue grill or chargrill on medium. Cook sausages, turning occasionally, for 8 mins or until golden brown and cooked through. Set aside to cool slightly. Thickly slice diagonally.
  4. Step 4

    To make the salsa verde, combine the parsley, mint, basil, lemon juice, garlic and oil in a small bowl. Season.
  5. Step 5

    Arrange roasted vegetables, sausage, chickpeas, watercress and rocket in a serving dish. Drizzle with ¼ cup (60ml) salsa verde. Toss to combine. Serve with remaining salsa verde and lemon zest.