Warm salad with sausages, grilled vegetables and artichokes
Preparation time : 20 min
Cook time : 20 min
Portions : 4
Ingredients
Vinaigrette:
  • 1– 2 garlic cloves, chopped
  • 180ml (3/4 cup) olive oil
  • 80ml (1/3 cup) balsamic vinegar
  • 15 – 30ml (1 – 2 tablespoons) fresh oregano or basil, chopped
  • Ground black pepper to taste

  • 2 zucchinis, cut into circles
  • 1 yellow pepper, cut into 8 slices
  • 1 225g (1/2 lb) packet of white mushrooms
  • 1 red onion, quartered
  • 4 bacon and cheddar Olymel sausages, blanched*
  • 1 398ml (14oz) can artichoke hearts, quartered
  • 125ml (1/2 cup) sliced black olives
  • 500ml (2 cups) cherry tomatoes, cut into two
 
Preparation
  1. In a large bowl, mix together the ingredients for the vinaigrette. Add the vegetables (zucchinis, pepper, mushrooms and onion) and mix so that they are well covered. Set aside for a few minutes.
  2. Meanwhile, preheat the barbecue to a high temperature or the oven to 210°C (425°F).
  3. Drain the vegetables and grill the sausages on the warm grill or on a cookie sheet in the oven, turning once so they brown on both sides. Cook until the sausages and vegetables are golden, but so that the latter are still crunchy.
  4. In a bowl, add the vinaigrette and the artichoke hearts, olives and tomatoes. Season.
  5. Add the grilled vegetables and divide among four plates.
  6. Garnish each plate with a sliced sausage and serve.
* Cook the sausages from 7 – 10 minutes in boiling water to blanch.