Chipolata, spinach and red onion salad

Serves 4

Olive oil cooking spray
650g chipolata sausages
2 medium red onions cut into skinny slices
2 tbsp olive oil
100g baby spinach leaves
tomato chutney and crusty bread to serve

1. Preheat a pan or BBQ plate on medium high. Spray sausages with oil. Combine onions and 1 tbsp oil in a bowl. Season with salt and pepper. Stir to coat.

2. BBQ sausages and onions, turning often for 8-10 mins or until cooked. Transfer to a plate lined with paper towel to cool slightly.

3. Halve sausages diagonally. Arrange spinach on serving plates. Top with sausages, onions and a dollop of chutney. Drizzle with remaining oil and serve with crusty bread.