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Ingredients

2 corn cobs, husks and silk removed
1 cup (200g) wild rice blend
1 Lebanese cucumber, chopped
1 red capsicum, deseeded, chopped
4 ripe tomatoes, chopped
4 shallots, diagonally sliced
1/4 cup (60ml) purchased French dressing
8 Sanitarium vegetarian sausages
2 teaspoons olive oil
Tomato relish, to serve

Method

Step 1 Heat a barbeque plate on a medium heat. Wrap the corn in foil. Barbeque, covered, turning occasionally for 20 minutes, until cooked. Set aside to cool. Cut either side of the cob to remove the kernels.
Step 2 Meanwhile, cook the rice according to packet instructions. Set aside to cool.
Step 3 Combine the cooled rice, corn, cucumber, capsicum, tomatoes, shallots and dressing in a bowl.
Step 4 Toss the soy sausages in the oil. Add to barbecue plate and cook for 10-15 minutes or until browned and heated through. Serve with the rice salad and top with tomato relish.

Vegetarian sausages & rice salad

How to make Vegetarian sausages & rice salad

Ingredients

Method