Chicken sausage panzanella
Chicken sausage(s), grilled
240 g, 8 x 30g
1 portion(s), medium
Red Wine Vinegar
4 slice(s), medium
- Mist a nonstick frying pan with cooking spray and preheat over a medium-high heat. Add the sausages and cook, turning, for 6-8 minutes or until cooked through. Slice thickly.
- Put the tomato, cucumber, red peppers, celery, onion and basil in a large bowl.
- Whisk the vinegar and oil in a small jug, and season to taste.
- Add the chunks of ciabatta and the sliced sausages to the salad. Pour over the dressing and toss gently to combine, then serve immediately.