After 8 minutes add your chopped soujouk, mix with the veggies and cook for extra 10 minutes, until the soujouk and cooked through and crispy.
Add to a large serving dish or bowl, add your dressing while the salad still warm and toss to combine.
Garnish with some fresh chopped parsley, serve and enjoy!
Video
Notes
Serving and storing: Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.
Potato: you can use any kind of potato you have available if you dn’t have this potato.
Vegan option: you can skip the sausage and make this salad vegan, just make sure you air fry the veggies for 15 to 18 minutes until the potato are golden crispy.
variations: you can still enjoy this recipe without any dressing at all because the soujouk spices will spice up the salad, but i highly recommend to make it creamier by adding my famous roasted garlic tahini dressing, the recipe is also here on my website check it out!