Heart of Palm, Roquette, Tomato, Grilled Red Pepper and Dried Sausage Chips Salad

Heart of Palm, Roquette,

Tomato, Grilled Red Pepper and Dried Sausage Chips Salad

Preparation: 15 minutes
Cooking Time: 15 minutes
Servings: 4

INGREDIENTS

  • 150 g dried sausage, finely chopped
  • 45 ml (3 Tbsp) olive oil
  • 15 ml (1 Tbsp) red wine vinegar
  • 5 ml (1 tsp) smoked paprika
  • 1 garlic clove, minced
  • Salt and pepper
  • 1 can M’Lord hearts of palms medallions, rinsed and drained
  • 1 jar M’Lord grilled red peppers, rinsed, drained and sliced
  • 1 small red onion, finely chopped
  • 2 tomatoes, diced
  • 500 ml (2 cups) roquette leaves

DIRECTIONS

  1. Preheat oven to 350 °F (180 °C).
  2. Place sausage slices in a non-stick, ovenproof pan avoiding any overlap. Bake in the oven for approximately 15 minutes or until crunchy. Sponge with a paper towel and set aside.
  3. In the meantime, prepare the vinaigrette by mixing the oil, red wine vinegar, paprika and garlic in a bowl.
  4. Add the grilled peppers, red onion, hearts of palm and tomatoes. Mix.
  5. Add the roquette and mix carefully.
  6. Arrange salad on plates and garnish with sausage chips.