Sausage and Roast Peppers Salad
|Penne||4 Ounce, cooked, cooled (125 Gram)|
|Red peppers||2 , roasted and cut into strips|
|Peppers||2 , roasted and cut into strips (Yellow Or Green)|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Pitted black olives||5 Ounce (155 Gram)|
|English spinach||5 , stalks removed and leaves finely chopped|
|For herbed beef sausages|
|Lean beef mince||1 Pound (500 Gram)|
|Sausage meat||6 Ounce (185 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped rosemary||1 Teaspoon|
|Finely chopped fresh basil||1 Tablespoon|
|Prosciutto slice/Lean ham||2 , finely chopped|
|Olive oil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|For herb dressing|
|Olive oil||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Balsamic vinegar/Red wine vinegar||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Chopped fresh basil/1 teaspoon dried basil||2 Teaspoon|
|Chopped fresh oregano/1/4 teaspoon dried oregano||1 Teaspoon|
1. To make sausages, place beef, sausage meat, garlic, rosemary, basil, prosciutto or ham, olive oil and black pepper to taste in a bowl and mix to combine. Shape mixture into 10 cm / 4 in long sausages. Cook sausages under a preheated medium grill, turning occasionally, for 10-15 minutes or until brown and cooked through. Set aside to cool slightly, then cut each sausage into diagonal slices.
2. To make dressing, place olive oil, vinegar, basil, oregano and black pepper to taste in a screwtop jar and shake well to combine.
3. Place sausage slices, penne, red and yellow or green peppers, mushrooms and olives in bowl, spoon over dressing and toss to combine. Line a serving platter with spinach leaves, then top with sausage and vegetable mixture.