Name: Kransky and pumpkin salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 800 gram butternut pumpkin, cut into 2cm pieces; 3 tablespoon vegetable or olive oil; 3 double-smoked kransky sausages, halved lengthwise, cut into 1cm slices; 80 gram baby spinach leaves; 2 green onions, sliced diagonally; 2 medium tomatoes, cut into small wedges; 2 teaspoon white balsamic; 2 tablespoon sesame seeds, toasted; crusty bread, to serve

Kransky and pumpkin salad

The combination of salty, hearty kransky sausages and creamy, sweet roasted pumpkin tossed through fresh vegetables creates a tasty salad perfect for any time of the year.

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

800 gram butternut pumpkin, cut into 2cm pieces

3 tablespoon vegetable or olive oil

3 double-smoked kransky sausages, halved lengthwise, cut into 1cm slices

80 gram baby spinach leaves

2 green onions, sliced diagonally

2 medium tomatoes, cut into small wedges

2 teaspoon white balsamic

2 tablespoon sesame seeds, toasted

crusty bread, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Place pumpkin in a large bowl. Toss with 1 tablespoon of the oil. Season with salt and pepper. Place pumpkin on prepared tray. Bake 30-35 minutes, or until tender.

2.Meanwhile, heat a medium frying pan over moderate heat. Add kransky. Cook, stirring, 3-4 minutes or until cooked through. Drain on paper towels.

3.Place kransky in a large bowl. Add pumpkin, spinach, onion and tomato. Whisk remaining oil and balsamic; drizzle over salad. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve at once with crusty bread.

You can use any type of sausage; for example, chorizo works well. For a flavour hit, use balsamic vinegar instead of white balsamic.
Note

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