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.
Keep the sausages separated when browning, otherwise the skins may stick together.
basil 1 bunch
"Sunflower seeds/nutritional yeast mix" 1 packet (80g)
green capsicum 1
spring onions 1/4 bunch
veggie sausages 6 pack
From your pantry
oil (for cooking + olive), salt, pepper