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Beef sausages with peach and radish salad

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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.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
salad of baby spinach, goat's cheese, grilled peach, beetroot and sliced sausage in a bowl


  • 2 x 500g pkts Coles Finest Angus Beef Garlic & Parsley Sausages
  • 4 yellow peaches, halved, stoned
  • ½ bunch radishes, thinly sliced
  • 250g cooked baby beetroot, drained, halved
  • 120g Coles Australian Baby Spinach
  • ½ red onion, thinly sliced
  • 100g goat’s cheese, crumbled
  • ¼ cup (60ml) balsamic dressing
  • Flat-leaf parsley leaves, to serve

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 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.
  2. Step 2

    Meanwhile, lightly spray peach with olive oil spray. Cook on the grill, cut-side down, for 2 mins or until charred.
  3. 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.