2. Heat a frypan over medium-high heat with 1 tbsp oil. Cook sausages for 5-10 minutes turning until golden and warmed through (see notes). Cook in batches if needed.
3. Halve tomatoes. Dice cucumber and capsicum. Toss with sliced olives and balsamic dressing. Set aside.
4. Blend avocado with 1/2 tsp oregano, 1 tbsp vinegar, 1/2 cup water, salt and pepper using a stick mixer or blender. Set aside.
5. Divide parsnip chips, salad and sausages among plates. Serve with avocado dipping sauce.
We recommend cooking the sausages in a frypan so casings get nice and crisp. When cooking the sausages from frozen they can take 8-10 minutes. Reduce cooking time if the sausages were defrosted first.
Add garlic or nutritional yeast to the dipping sauce for added flavour!
Rosemary, 1 stalk
Cherry tomatoes, 1 bag (200g)
Continental cucumber, 1
Green capsicum, 1
Sliced olives, 1/2 jar *
Balsamic dressing, 2 sachets
Sun-dried tomato sausages, 2 packets (2x 300g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, dried oregano, red wine vinegar