Summer salad bowl
A summer salad bursting with fresh flavours
Sausage traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 red onioncut into wedges
- 4 new potatoesthinly sliced
- 6 canned or jarred artichokeshalved
- 100g cherry tomatoes
- 4 spring onionshalved lengthways
- 2 pork sausagescut into chunks
- 1 tsp fennel seeds
- 1 small lemoncut into wedges
- ½ tbsp olive oil
- 400g can flageolet or butter beansdrained and rinsed
- 150ml low-salt vegetable stock
- 2 tbsp fresh pesto
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal470low
- fat20g
- saturates5g
- carbs47g
- sugars12glow
- fibre16ghigh
- protein19g
- salt1.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).
step 2
Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.
