Sausage, White Bean and Roast Tomato Salad with Crunchy Breadcrumbs
This is such an easy park picnic recipe: sausage and bean salad with roasted cherry tomatoes and red onions. I add a dash of white wine vinegar, plenty of chopped herbs, and the indispensable crunch of fried breadcrumbs. It’s a delicious tumble of a salad. Eat it warm or cold – either way, it’s a winner.
INGREDIENTS
Serves 4
8 good-quality sausages, thinly sliced
1 red onion, cut into wedges
350g cherry tomatoes
3 tbsp olive oil
1 tsp fennel seeds (optional)
2 x 400g tin cannellini beans, drained and rinsed
1 tbsp white wine vinegar
Small bunch parsley or fresh oregano, roughlyly chopped
40g fresh breadcrumbs or finely chopped crustless bread
Salt and pepper
Chilli flakes, to taste
METHOD
Preheat the oven to 200°C / 180°C fan.
Place sausages, onion, and tomatoes on a baking tray. Drizzle with 1 tbsp olive oil, scatter with fennel seeds, and roast for 15-20 minutes until the sausage is cooked through and the tomato and onion is softened.
Meanwhile, fry the breadcrumbs in 2 tbsp of the olive oil until golden and crisp. Set aside.
Once roasted, mix in the beans, vinegar, 2 tbsp olive oil and parsley and season to taste with salt and pepper.
To serve, scatter over the breadcrumbs just before serving.