I saw case after case of plums, arrayed like jewels in shades of deep violet and purple, yellow and green at the vegetable market today. Like migrating birds, plums bid late summer goodbye and welcome the early days of autumn. Hubby favours classic blood plums, while I try as many varieties as are available. This season, I discovered a small oblong-shaped sugar plum and loved its confectionary sweet flavour, originating from Italy.

The success of the salad is dependent on flavour choice; use the best plant-based sausage you can afford and a favourite plum. I used a thick plant-based sausage and hubby’s favourite blood plums. The plums should be ripe for grilling to caramelise the sweetness.

Health benefits:

·       The health benefits of plums include relief from indigestion, influenza infections, and anxiety-related problems. The antioxidant power of these fruits helps in treating osteoporosis, macular degeneration, cancer, diabetes and obesity. They also help in maintaining a healthy heart by reducing cholesterol levels.

PLUM & SAUSAGE SALAD

PB, V, GF

¼ cup (60 g) quinoa

4 plums, destoned and cut into quarters

1 red onion, finely sliced

4 plant-based sausages, diagonally sliced

handful of parsley

1 orange, freshly squeezed

extra virgin olive oil

Cook 60 grams of quinoa with 150 ml. water, bring to boil and simmer until the water is absorbed for about 15 minutes, when the grains are tender, sit for 5 minutes covered, then fluff with a fork.

Heat a griddle pan on medium heat, grill plum slices on the griddle until slightly softened and caramelised, turn and grill the other side. In a frypan, saute the red onion in a little olive oil on medium low for about 5-8 minutes until softened and slightly caramelised. Remove the onions, toss in the sausage slices and fry until golden. Layer the quinoa, caramelised onion, fried sausages, grilled plums and parsley on a platter. Pour freshly squeezed orange juice and drizzles of extra virgin olive oil over the salad and gently toss.