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Ingredients

1 1/2 tablespoons extra virgin olive oil
500g Italian sausages
250g green round beans, trimmed
2 baby fennel bulbs, trimmed, thinly sliced
400g can cannellini beans, rinsed, drained
2 treviso, leaves separated, torn
100g Danish feta, crumbled
1 tablespoon balsamic vinegar

Method

Step 1 Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Cook the sausages, turning occasionally, for 12 minutes or until cooked through. Set aside to cool slightly. Thickly slice diagonally.
Step 2 Meanwhile, cook the green beans in a saucepan of salted boiling water until bright green and tender crisp. Refresh under cold running water.
Step 3 Place the sausage, green beans, fennel, cannellini beans, treviso and feta in a large bowl. Season with salt and pepper. Whisk the vinegar and remaining olive oil in a small bowl. Drizzle over the salad and gently toss to combine.

Italian sausage salad with fennel, feta and treviso

How to make Italian sausage salad with fennel, feta and treviso

Ingredients

Method