BBQ Veggie sausages with tomato avocado salad and grilled corn

Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A summer BBQ platter full of favourites! Golden veggie sausages from Suzi Spoon Vegan Butcher, charred corn and a sweet roma tomato salad. Served with a cheesy basil pesto sauce.
1. Grill the corn
Heat griddle pan or frypan over high heat. Remove corn husks, cut into 2 and coat with 1 tsp oil. Cook corn for 8-10 minutes turning until charred. Remove and keep pan on heat.

2. Make the pesto
Blend together lemon juice, basil leaves, sunflower seed mix, 2 tbsp olive oil with 1/3 cup water using a stick mixer or blender until smooth. Season with salt and pepper.

3. Prepare the salad
Thinly slice tomatoes and capsicum. Slice avocados and spring onions. Layer on a serving plate. Drizzle over olive oil and season with salt and pepper.

4. Cook the sausages
Heat frypan over medium-high heat with 1 tbsp oil. Add sausages to pan (see notes). Cook for 4-5 minutes until browned and crispy (see notes).

5. Finish and plate
Divide salad, corn and sausages among plates. Serve with pesto for dipping.

Notes:
Keep the sausages separated when browning, otherwise the skins may stick together.
corn cobs 2
lemon 1/2
basil 1 bunch
"Sunflower seeds/nutritional yeast mix" 1 packet (80g)
tomatoes 4
green capsicum 1
avocados 2
spring onions 1/4 bunch
veggie sausages 6 pack

From your pantry
oil (for cooking + olive), salt, pepper