BBQ bruschetta

Method:
1. Preheat a barbecue to a moderately hot temperature, about 200°C | 400F; if using charcoal, wait until they turn white hot.

2. Wrap the sausages with bacon rashers. Place onto barbecue and grill, uncovered, until lightly charred and cooked through, about 10-12 minutes; turn from time to time.

3. When ready, remove from barbecue and wrap loosely with aluminium foil. Brush bread with olive oil and grill on barbecue, turning once, about 2-3 minutes. Remove from grill.

4. Pulse together carrot, olives, sweetcorn, parsley, vinegar, and some salt and pepper to taste in a food processor.

5. Spread sourdough toasts with salsa and top with olive and sweetcorn salad, wrapped sausages, and shallot rings before serving.

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Ingredients

• 4 pork sausages
• 4 rashers streaky bacon
• 2 thick sourdough bread slices
• 2 tbsp olive oil
• 1 small carrot, peeled and diced
• 125 g | 3/4 cup pitted green olives
• 75 g | 1/2 cup canned sweetcorn, drained

• 1 handful flat-leaf parsley
• 2 tbsp rice wine vinegar
• 150 g | 1/2 cup tomato salsa
• 1 shallot, thinly sliced into rings
• salt
• freshly ground black pepper

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