Looking for a dish that's fast, fresh and tasty? You can’t go past these beef sausages served with a peach and radish salad.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
2 x 500g pkts Coles Finest Angus Beef Garlic & Parsley Sausages
4 yellow peaches, halved, stoned
1/2 bunch radishes, thinly sliced
250g cooked baby beetroot, drained, halved
120g Coles Australian Baby Spinach
1/2 red onion, thinly sliced
100g goat’s cheese, crumbled
1/4 cup (60ml) balsamic dressing
Flat-leaf parsley leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat barbecue grill or chargrill on high. Cook sausages, turning occasionally, for 15-20 mins or until cooked through. Transfer to a plate and cover to keep warm.
Step 2
Meanwhile, lightly spray peach with olive oil spray. Cook on the grill, cut-side down, for 2 mins or until charred.
Step 3
Combine peach, radish, beetroot, spinach, onion and goat’s cheese in a large bowl. Drizzle with dressing. Thickly slice the sausages. Add to the peach mixture and toss to combine. Divide among serving bowls. Season. Serve sprinkled with parsley.
2 x 500g pkts Coles Finest Angus Beef Garlic & Parsley Sausages
4 yellow peaches, halved, stoned
1/2 bunch radishes, thinly sliced
250g cooked baby beetroot, drained, halved
120g Coles Australian Baby Spinach
1/2 red onion, thinly sliced
100g goat’s cheese, crumbled
1/4 cup (60ml) balsamic dressing
Flat-leaf parsley leaves, to serve
Description
Looking for a dish that's fast, fresh and tasty? You can’t go past these beef sausages served with a peach and radish salad.
Method
Step 1
Preheat barbecue grill or chargrill on high. Cook sausages, turning occasionally, for 15-20 mins or until cooked through. Transfer to a plate and cover to keep warm.
Step 2
Meanwhile, lightly spray peach with olive oil spray. Cook on the grill, cut-side down, for 2 mins or until charred.
Step 3
Combine peach, radish, beetroot, spinach, onion and goat’s cheese in a large bowl. Drizzle with dressing. Thickly slice the sausages. Add to the peach mixture and toss to combine. Divide among serving bowls. Season. Serve sprinkled with parsley.
