Ingredients
-
500g pkt Coles Finest Italian Pork Sausages
-
400g can chickpeas, rinsed, drained
-
350g mixed medley tomatoes, halved
-
2 x 60g pkts Coles Australian Baby Rocket
-
190g jar basil pesto
Method
-
1Heat a barbecue grill or chargrill on medium. Cook the sausages, turning occasionally, for 8-10 mins or until golden and cooked through. Set aside to cool slightly. Thickly slice diagonally.
-
2Combine the sausage, chickpeas, tomato, rocket and half the pesto in a large bowl. Arrange on a serving platter. Drizzle with remaining pesto.
Source: taste.com.au
Discussion about this post