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Sunny Rainbow Salad
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1 packet Vegie Delights Vegie Sausages
4 medium (400g) zucchini, ribboned or spiralised
4 carrots (370g), peeled and ribboned or spiralised
2 tablespoons (30g) finely chopped Spanish onion
1x 400g tin chickpeas, rinsed and drained 250g cherry tomatoes, cut into halves
1/2 cup (60g) walnuts, roughly chopped
1/2 cup fresh parsley leaves, finely chopped 1/ 2 cup fresh mint leaves, finely sliced
1/4 cup fresh dill leaves, finely chopped DRESSING:
1/4 cup (62mL) fresh orange juice
1 teaspoon (5mL) maple syrup
1 1/2 tablespoons (30mL) lemon juice
2 tablespoons extra virgin olive oil
Heat BBQ Grill on medium heat, cook Vegie Delights Vegie Sausages according to packet instructions, turning frequently.
Remove from BBQ and slice into pieces.
Whisk together ingredients for dressing in a small bowl.
In a large bowl toss together zucchini, carrot, Spanish onion, chickpeas, tomatoes, walnuts, herbs and sausages, drizzle with dressing, toss again and serve.