with Warm Roast Veggie Medley
This dish boasts four delicious components, which come together in four simple steps. From the tasty sausages and bright veggie toss to the flaked almonds and chimichurri sauce that adds a salsa flair, we can't decide which bit we like best! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potatoes
2
Tomato
1
Zucchini
1
Pork, Garlic & Herb Sausages
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Chimichurri sauce
1 packet
Flaked almonds
1 packet
Aussie spice blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and tomato into bite-sized chunks. • Cut zucchini into rounds. • Place potato, tomato and zucchini on a lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, place pork, garlic & herb sausages on a second lined oven tray and bake for 10 minutes. • Turn sausages and continue baking, until browned and cooked through, 10-12 minutes.
• When roast veggies have cooled slightly, add baby spinach leaves and a drizzle of the white wine vinegar to the oven tray. • Gently toss to combine. Season to taste.
• Divide the pork sausages and roast veggie medley between plates. • Spoon chimichurri sauce over the sausages. • Sprinkle over flaked almonds to serve. Enjoy!
2649
kJ
Energy (kJ)
41.6
g
Fat
11.4
g
of which saturates
34.5
g
Carbohydrate
7.9
g
of which sugars
8.6
g
Dietary Fibre
29.3
g
Protein
1047
mg
Sodium
