If the apricots are firm to the touch, soak them in hot water until softened, then pat them dry before chopping.
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Apricot Mostarda:
Salad:
Method
Preheat barbecue to medium-high heat (about 375°F); grease grill.
Apricot Mostarda: In small bowl, stir apricots with hot water. Let stand for 5 minutes. Stir in garlic, shallot, parsley, oil, vinegar and mustard; set aside.
Salad: Place sausages on grill; close lid and cook, turning occasionally, until browned and juices run clear when sausages are pierced or instant-read thermometer inserted in centres reads 160°F, about 8 minutes. Transfer to cutting board; slice.
Meanwhile, in large bowl, toss together fennel wedges, oil, salt and pepper. Place on grill; close lid and cook, flipping once, until grill marked and tender, about 6 minutes.
Toss radicchio with 1/4 cup of the Apricot Mostarda; divide among plates. Top with sausages, fennel wedges and remaining Apricot Mostarda. Garnish with fennel fronds. Serve with lemon.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 905 mg
- Sugars 24 g
- Protein 18 g
- Calories 480
- Total fat 31 g
- Potassium 1144 mg
- Cholesterol 49 mg
- Saturated fat 8 g
- Total carbohydrate 36 g
%RDI
- Iron 20
- Folate 22
- Calcium 8
- Vitamin A 16
- Vitamin C 30
