Rustic Italian sausage and courgette salad

1.To char-grill the capsicum, rub with olive oil, place cut-side down on a tray and grill on high until the skin is blistered and blackened in places. Cover with a tea towel and set aside for 10 minutes or until cool enough to handle. Peel and discard skin. Slice flesh into strips.

2.Bake sausages and red onion with butter and 2 tablespoons olive oil in a 170°C oven for 30 minutes or until cooked. Chop into thick rounds when ready.

3.While the sausages cook, heat the oil to medium in a pan. Fry the courgette in batches until well coloured, but keep a close eye on it as it goes from cooked to burnt very quickly! Drain on paper towels.

4.Set out on a platter with olives and basil. Serve with crusty bread and extra olive oil.