THE ISLAND HOPPER

A holiday plate to make the mouth water. Mediterranean Medley sausages nestled in salad-y loveliness with wild rice and tarragon yoghurt.

Preparation

15 MIN

Cook Time

30 MIN

Serves

4-6

Difficulty

Easy

HOW TO COOK IT

Sizzle the sausages

Sort the salad
Oh – so simple! Place all the ingredients in a large bowl and mix thoroughly.

Liven up the yoghurt
Just as simple as the salad… Happy mixing.

SERVE

Serve with wild rice, your favoured flat bread and a shot of ouzo (if you’re brave enough).

NUTRITION

per 396g serving

Calories

432

Carbs

16g

Sugar

11g

Fat

24g

Salt

2.8g

Protein

38g

INGREDIENTS

  • 12 Mediterranean Medley sausages
  • Greek Style Salad
  • 2 large beef tomatoes, sliced into wedges (10mm thick)
  • ½ punnet red baby plum tomatoes, halved lengthways
  • ½ punnet yellow baby plum tomatoes, halved lengthways
  • ½ cucumber, de-seeded and diced (approx. 5mm cubes)
  • 1 green pepper, thinly sliced
  • 1 red onion, finely chopped
  • 100g stoned kalamata olives
  • 80g feta cheese, roughly chopped
  • Juice of 1 lime
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Yoghurt
  • 400g plain Greek yoghurt
  • 30g tarragon, roughly chopped
  • 1 teaspoon of lemon juice
  • 1 teaspoon sugar
  • ¼ teaspoon black pepper
  • Salt to taste

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