1.For fennel, radicchio and roasted capsicum salad, preheat oven grill to high, place capsicum skin-side up in a roasting pan, drizzle with oil and grill until skin is blackened (8-10 minutes). Transfer to a bowl, cover with plastic wrap and stand to soften (5 minutes). Peel, tear into large pieces, and combine with remaining ingredients in a bowl.
2.Meanwhile, heat a char-grill pan over medium heat. Drizzle sausages with 1 tbsp olive oil and grill, turning occasionally, until browned and cooked through (5-7 minutes).
3.Meanwhile, to make a salsa,process remaining ingredients in a food processor until finely chopped, then season to taste.
4.Toss salad with half the salsa, season to taste and top with fennel fronds. Serve with sausages and remaining salsa.