Endive and bean salad with grilled sausage

Prep 15 min
Total 30 min
Serves 5

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450 g
sausage, hot, Italian
5 heads
endive, halved lengthwise
1/3 cup
olive oil, divided
1 & 1/2 tbsp
vinegar, red-wine
1 1/2 tsp
Dijon mustard
540 mLcan
cannellini beans, (drained and rinsed)
1/2 cup
almonds, toasted and chopped
1/2 cup
sultana or golden raisins
1/2 cup
finely chopped parsley


1. Preheat barbecue to medium-high.

2. Prick sausages with a fork. Brush endive with 1 tbsp oil.

3. Oil grill. Add sausage and endive, then reduce heat to medium. Cook, lid closed, 6 to 8 min. Turn sausage and endive. Continue to grill, lid closed, until sausage is golden-brown and cooked through, and endive is tender and lightly charred, 6 to 8 min.

4. Whisk remaining 5 tbsp oil with vinegar and Dijon in a medium bowl. Reserve2 tbsp dressing, then stir in beans, almonds, raisins, parsley and olives. Slice sausage diagonally, then divide among plates, along with endive. Drizzle reserved dressing over endive. Top with bean mixture.

Kitchen Tip:
Use a plant-based sausage to make this meal vegetarian.


Calories 633, Protein 26 g, Carbohydrates 51 g, Fat 38 g, Fibre 12 g, Sodium 995 mg. Excellent source of folate
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