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20 minutes
BBQ
One pot wonder

Grilled Pork Sausage & Peach Panzanella

with Grilled Focaccia Croutons

Cooking time

20 minutes

Servings

2/4

Calories

900 /serving

Peachy keen, that’s the reaction you’ll be looking for when you set out this summer stunner on the dinner table (it’s equally stunning indoors or out). Grilling peaches is a great way to release their juiciest juices and concentrate those natural fruit sugars. As for grilling sausages, especially our mildly sliced pork ones, that’s just a no-brainer. The real brainwave is grilling focaccia to make croutons, for a panzanella salad par excellence.

We will send you:

  • 2 Mild Italian pork sausages
  • 1 Garlic clove
  • 1 Peach
  • 1 Head of lettuce
  • 30ml White balsamic vinegar
  • 25g Shaved Parmesan (contains rennet)
  • 2 Garlic focaccia buns
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Barley, Milk, Mustard, Rye, Sulphites, Wheat

You will need:

Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
59 g
Saturated Fat
16 g
Sodium
2060 mg
Total Carb
62 g
Sugars
7 g
Protein
34 g
Fibre
6 g
Preparation
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Roughly chop the lettuce. Halve and pit the peach; cut into ½ inch wedges. Mince the garlic. Generously drizzle the cut-sides of the focaccia with olive oil; season with ⅓ of the spices and S&P.
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Make the vinaigrette
In a large bowl, combine the vinegar, garlic (start with ½ for a milder flavour), 4 tbsp olive oil (double for 4 portions), ½ the remaining spices and S&P.
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Grill the sausages
Grill the sausages* on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board. Reserve the grill pan, if using.
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Grill the peach
Grill the peach on the BBQ (or in the reserved grill pan heated with a drizzle of oil on medium-high), 1 to 2 min. per side, until softened. Transfer to a plate and season with the remaining spices. Wipe out and reserve the grill pan, if using.
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Make the croutons
Grill the focaccia on the BBQ (or in the reserved grill pan heated on medium-high), 1 to 2 min., until browned and warmed through. Transfer to a cutting board and cut into bite-size pieces.
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Make the panzanella & serve
To the bowl of vinaigrette, add the lettuce, peach, croutons and cheese; toss well. Divide the panzanella between your plates. Top with the sausages (slice beforehand if desired). Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.