GIANT PLATE with sausage, BBQ vegetables, red cabbage pickle and tahini-maple sauce MIAM!
This recipe couldn’t be more practical. You put everything on the same plate and make the toppings while it’s cooking on the BBQ, giving you plenty of time to chat with your guests! And when it’s ready, we place it in the center of the table and everyone helps themselves.
For this easy-healthy-quick recipe, perfect for summer entertaining, we use Bella Vita Mediterranean Sausages.
6 Bella Vita Roma Mediterranean Sausages
1 cauliflower cut into florets
2 yellow peppers roughly chopped
2 small red onions roughly chopped
1 dash of oil
30 ml (2 tbsp) spices of your choice
Salt and pepper to taste
For the dressing:
80 ml (⅓ cup) tahini (sesame butter)
45 ml (3 tbsp) maple syrup
15 ml (1 tbsp) grated ginger
10 ml (2 tsp) turmeric
1 lemon (juice only)
Salt and pepper to taste
For the garnishes:
250 ml (1 cup) finely chopped red cabbage
1 lemon (juice only)
30 ml (2 tbsp) water
1 pinch of salt
60 ml (¼ cup) chopped fresh mint
60 g (about 2 oz) crumbled feta (optional)
Preheat the barbecue to 205°C (400°F).
Using a small knife, remove and discard the sausage membranes and break up the sausage meat.
On a baking sheet, place the cauliflower, peppers and onions. Drizzle with oil, season with spices, then salt and pepper. Stir well. Scatter the sausage meat over the top.
Place the platter on the hot barbecue grill. Close the lid and cook for 30 minutes.
Meanwhile, mix the dressing ingredients in a bowl.
In another bowl, mix the red cabbage with the lemon juice, water and salt to obtain pickled red cabbage.
Serve the platter with the dressing, pickled red cabbage, mint and feta.
Check out our Instagram Reels for the recipe video with @Lefitcook!
