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

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.