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Recipes | 28 by Sam Wood
founder, IQS
 

Kanga Bangas with Grilled Peach, Corn + Watercress Salad

By Meg Yonson

I Quit Sugar - Kangaroo Sausages with Grilled Peach, Corn + Watercress Salad
  • 4 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
I Quit Sugar - Kangaroo Sausages with Grilled Peach, Corn + Watercress Salad

We're all about quick, easy dinners that a good for us, taste delicious, and yep.. sometimes we like them to look Instagramable as well. These Kanga Bangas with Grilled Peach, Corn + Watercress Salad tick all the boxes.  

Servings: 4
Preparation: 10 mins
Cooking: 25 mins

Tags: , , , , , , , , , ,

Ingredients

  • 2 large corn cobs.
  • 1 teaspoon coconut oil.
  • 2 yellow peaches, pip removed and cut into 8 segments each.
  • 1 bunch of watercress (or 4 cups rocket leaves).
  • 1 lime, juiced.
  • olive oil, for frying.
  • 8 kangaroo sausages (or lamb if you can't find any).

Directions

1. Heat a grill pan on high heat, add corn cobs with a half of coconut oil. Allow to cook for 5-10 minutes, turning cob every few minutes minute until cooked. Remove and allow to cool slightly before slicing the kernels off with a sharp knife.

2. Add the peaches onto the pan with the last half of the coconut oil. Cook on both sides until browned, about 2 minutes on each side. Once cooked, place into salad bowl with corn kernels, watercress and lime juice. Toss to combine and set salad aside until ready to serve.

3. To cook the sausages, place a little olive oil in a pan on medium heat. Add in the sausages. Cook for 10 minutes, turning regularly until cooked through.

4. Serve the salad and sausages amongst 4 plates, enjoy!


Note

We're all about quick, easy dinners that a good for us, taste delicious, and yep.. sometimes we like them to look Instagramable as well. These Kanga Bangas with Grilled Peach, Corn + Watercress Salad tick all the boxes.

Ingredients

  • 2 large corn cobs.
  • 1 teaspoon coconut oil.
  • 2 yellow peaches, pip removed and cut into 8 segments each.
  • 1 bunch of watercress (or 4 cups rocket leaves).
  • 1 lime, juiced.
  • olive oil, for frying.
  • 8 kangaroo sausages (or lamb if you can't find any).

Directions

1. Heat a grill pan on high heat, add corn cobs with a half of coconut oil. Allow to cook for 5-10 minutes, turning cob every few minutes minute until cooked. Remove and allow to cool slightly before slicing the kernels off with a sharp knife.

2. Add the peaches onto the pan with the last half of the coconut oil. Cook on both sides until browned, about 2 minutes on each side. Once cooked, place into salad bowl with corn kernels, watercress and lime juice. Toss to combine and set salad aside until ready to serve.

3. To cook the sausages, place a little olive oil in a pan on medium heat. Add in the sausages. Cook for 10 minutes, turning regularly until cooked through.

4. Serve the salad and sausages amongst 4 plates, enjoy!
Note