These plant-based sausages are full of yummy earthy beetroot flavour brought to life with some zingy horseradish and chilli. BBQ the sausages alongside a mix of tender veggies for a plateful of chargrilled gorgeousness! The wasabi dressing ties everything together so break out the BBQ and get cooking…. If you want to boost the carbs in this salad, warm through a pouch of wholegrain rice and mix in with everything else.
1 pack Heck Beet Goes On Sausages
2 corn cobs
1 packet asparagus
1 red onion
2 little gem lettuces
1 tbsp sesame oil
2 tbsp sesame oil
1 tsp soy sauce (or tamari for GF)
1 tsp wasabi paste (substitute horseradish if you can’t find wasabi paste)
2 tbsp rice wine vinegar
1 tbsp sugar
For the dressing, whisk together all the ingredients or shake well in a jar and leave for 10-15 minutes until the salad is ready.
Prepare the courgettes by slicing lengthways about half a centimetre in depth, and cut the red onion into eighths. Brush the courgette slices, asparagus, corn cobs and onions with the sesame oil. The corn and onions will take about 5 minutes to cook, turn regularly until tender. For the courgettes and asparagus, these will only take a couple of minutes but again make sure you turn them so they cook through without burning.
To cook the sausages, brush lightly with oil and cook for 10 minutes on the BBQ turning often to make sure they’re piping hot throughout and evenly cooked.
Once the cobs are cooked, leave to one side for a few minutes, then hold upright and use a sharp knife to slice off the cobs. To assemble the salad, slice the little gems and scatter over the bottom of a bowl. Add the vegetables (plus the rice if using), and pour over the dressing. Toss to coat with the dressing and top off with the sausages.
Serving Size: 300g
Total Fat: 14g