375 g packet thin chicken sausages
⅔ cup risoni
200 g punnet halved cherry tomatoes
30 g fresh baby spinach leaves
apple cider dressing (see below)
black olives, to serve (optional)
Apple cider dressing
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
Salt and pepper, to season
- Barbecue or pan-fry thin chicken sausages. Meanwhile cook risoni in boiling water until tender. Drain well and return to the pan. Stir through tomatoes. Add baby rocket leaves and drizzle over some apple cider dressing (see below). Slice cooked sausages and toss through with the remaining rocket leaves. Serve warm, garnished with black olives if desired.
- Combine apple cider vinegar and extra virgin olive oil. Season with a little sea salt and cracked black pepper. Mix well to combine.