6 pork & caramelised pear sausages
1 packet baby cucumbers, chopped
1 punnet cherry tomatoes, halved
½ red onion, thinly sliced
1 ball bocconcini
2 cups fresh spinach leaves
2 cups cooked pasta
100g feta cheese
½ bunch basil, leaves
50g roasted red peppers, cut into strips
2 tbsp red wine vinegar
¼ cup extra virgin olive oil
Salt & pepper
Cook your sausages on a hot griddle pan or fry pan, turning occasionally to ensure they cook evenly.
As the sausages cook, assemble the remaining salad ingredients in a large bowl. Pour over the dressing and stir through.
Once cooked, remove the sausages from the pan and cut them into chunks to toss through the salad.