Ingredients (9)
- 2 x 500g pkts Coles Finest Angus Beef Garlic & Parsley Sausages
- 4 yellow peaches, halved, stoned
- 1/2 bunch radishes, thinly sliced
- 250g cooked baby beetroot, drained, halved
- 120g Coles Australian Baby Spinach
- 1/2 red onion, thinly sliced
- 100g goat's cheese, crumbled
- 1/4 cup (60ml) balsamic dressing
- Flat-leaf parsley leaves, to serve
Method
- Step 1 Preheat barbecue grill or chargrill on high. Cook sausages, turning occasionally, for 15-20 mins or until cooked through. Transfer to a plate and cover to keep warm.
- Step 2 Meanwhile, lightly spray peach with olive oil spray. Cook on the grill, cut-side down, for 2 mins or until charred.
- Step 3 Combine peach, radish, beetroot, spinach, onion and goat’s cheese in a large bowl. Drizzle with dressing. Thickly slice the sausages. Add to the peach mixture and toss to combine. Divide among serving bowls. Season. Serve sprinkled with parsley.