Chicken sausages with tomato salad

SERVES 4 PREP + COOK TIME 30 MINUTES

Combine 750g chicken mince, ½ cup (75g) drained and finely chopped sun-dried tomatoes in oil, 1 teaspoon toasted fennel seeds, ½ cup finely chopped fresh flat-leaf parsley, 1 egg and ½ cup (50g) packaged breadcrumbs in a large bowl; season. Shape mixture into 12 sausages. Cook sausages in a heated oiled large frying pan (or grill, grill plate or barbecue), over

medium-high heat, turning, for about 8 minutes or until cooked through. Meanwhile, combine 90g baby spinach leaves, 125g halved cherry tomatoes, ½ cup (75g) fetta-stuffed green olives and 2 teaspoons each of sherry vinegar and olive oil in a large bowl; season to taste. Serve sausages sprinkled with

chopped fresh flat-leaf parsley, accompanied with salad.