Serves 4

1 small red onion,

finely chopped

400g can chickpeas, drained,

rinsed, roughly chopped

200g tomato medley mix,

halved or quartered

(depending on size)

1 lemon, finely grated rind

and 1 tbsp juice

8 leftover sausages,

sliced diagonally

2 cobs of corn

olive oil cooking spray

8 tortillas (purchased)

300ml sour cream

3 chargrilled red capsicum

(purchased), to serve

coriander leaves, to serve

1 cup tomato sauce, to serve

1 Combine onion, chickpeas, tomatoes, lemon rind and 
juice in a bowl. Heat a barbecue grill or chargrill pan over 
a medium-high heat. Add leftover sausage and cook for 1 minute on each side or until charred. Transfer to a plate.

2 Spray the cobs of corn 
with olive oil cooking spray, and cook on grill for 5 minutes, or until charred all over. Transfer to a chopping board. Cut kernels from cob. Spray tortillas with olive oil cooking spray and char.

3 Place tortillas onto serving plates. Spread with sour cream. Top with the chickpea salad, sausages, corn, capsicum and coriander. Serve with tomato sauce on the side.