2 cooked sausages
4 cherry tomatoes
1/2 red onion, cut into chunks
1 red pepper or other leftover veg, cut into chunks
Mixed lettuce leaves
30g cooked rice
3 large gherkins (cut in half lengthways)
1 handful of fresh spinach (optional)
1 tablespoon of dried cranberries
2 baby beetroot, drained and cut into small cubes
Cook rice as per packet instructions if you don’t have any leftover
Preheat the grill
Soak 4 medium sized wooden skewers in cold water, to stop them burning under the grill.
Cut cooked sausages into four pieces each.
Cut vegetables into chunky pieces around the same size as the sausages.
Remove the skewers from the water and pat dry. Thread the sausages and vegetables onto skewers.
Place kebabs under a hot grill, turning every few minutes. Cook for around 8 minutes until heated through.
Meanwhile, make the salad. Place lettuce leaves and spinach into a salad bowl. Add cooked rice and cranberries onto salad leaves ('blood clots').
Slice gherkins lengthways so they look like 'tombstones' and place them upright into the salad bowl
Once cooked remove the sausage skewers and place them on top of the salad