sausage salad with red pepper concasse
 
 

Lindsey Bareham

As storm clouds gathered, A Casarella at Pigna in northern Corsica was a lucky discovery for a dramatic alfresco lunch overlooking mountains and valley to the sea. The food, all local and served tapas-style, was more of a picnic than a meal but the spicy concasse de poivron rouge was the star. Back home I turned it into a lively dressing for this sausage salad.

serves 4, prep 20 min, cook 15 min

12 meaty sausages
2 tbsp vegetable oil
2 pointed red peppers
2 red chillies
4 eggs
200g green beans
200g podded fresh peas or frozen petits pois
150g cherry tomatoes
2 little gem lettuce hearts
75g pitted black olives
A few sprigs dill
1 garlic clove
1 tbsp red wine vinegar
3 tbsp olive oil

Heat the oven to 200C/gas 6. Smear the sausages with oil, place in a foil-lined roasting tin. Place on a middle oven shelf. Place the peppers in a second tin on the top shelf. Turn the peppers after 15 min, add the chillies and cook for 5 more minutes. Transfer to a plate, cover with clingfilm and leave for 10 min. Turn the sausages when you remove the peppers and roast for a further 10 min or until nicely crusted and cooked through. Halve the sausages on the diagonal.

Boil the eggs for 10 min. Drain, crack and peel under cold water. Top and tail and halve the beans. Boil in salted water for 3 min with the peas, then drain. Halve the tomatoes. Arrange a few choice lettuce leaves in 4 wide bowls.

Crush the garlic and mix with vinegar, olive oil, salt and pepper in a mixing bowl. Peel, seed and finely chop the peppers and chilli. Mix into the dressing. Pile the beans and peas, tomatoes and dill over the lettuce, add the black olives, halved eggs and sausages. Spoon over the dressing, toss as you eat.

Note:
Make the dressing earlier in the day.