Peppers are brimming full of goodness. They contain vitamins A and C, potassium, folic acid and fibre - lots of reasons to include them in your diet regularly. Olive oil is known to have many health benefits, the Mediterranean diet contains olive oil and has been proven to be one of the healthiest diets in the world.
Preparation time – 30 minutes
Cooking time – 20 minutes
1 x 4 pack HECK Chicken Italia Burgers
1 red pepper, halved, de-seeded and cut into chunks
1 yellow pepper, halved, de-seeded and cut into chunks
½ an aubergine, sliced widthways into 5cm slices
1x 120g bag mixed salad leaves
160g roasted, peeled red peppers (these are available in jars in most supermarkets)
1 clove garlic, crushed
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp honey
1 tsp sherry vinegar
To make the romesco sauce, add the peeled peppers, crushed garlic, honey, sherry vinegar, smoked paprika and 1 tbsp of olive oil into a food blender and liquidise until smooth, then pour into a sauce jug ready to serve.
When the BBQ is ready to start cooking, place the sausages onto the grill and cook for 15-20 minutes, turning every 5 minutes. Use a meat thermometer to check the food is ready to eat – insert into the sausages and if it reads over 74oC then they are safe to eat. Remove from the grill and leave to rest on a plate.
For the salad, place the peppers and aubergine in a bowl and add 1 tbsp of olive oil and a few twists of black pepper, and mix well.
Place the vegetables onto a BBQ or griddle pan and grill for 2 minutes, then turn over and cook for a further 2 minutes. When the skins are gently charred, remove from the grill and place back in the bowl and leave to cool for 5 minutes.
When the vegetables are cool add the salad leaves and gently mix through. Spoon equal amounts of the salad onto four plates. Add a burger onto top of the salad on each plate.
To finish drizzle the romesco sauce around the plates and serve immediately.
Serving Size: 236g
Total Fat: 10g