Greek style sausage tray bake
with cos berg and cucumber salad
- Celery
- May contain traces of allergens
Ingredients
1 unit(s)
Bell Pepper
100 grams
Feta Cheese
1 unit(s)
Baking Potato
1 unit(s)
Cosberg Lettuce
4 unit(s)
Pork and Oregano Sausage
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
½ pot(s)
Dijon Mustard
unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Red Onion
½ unit(s)
Cucumber
(May contain traces of: Celery)
grams
Potatoes
Not included in your delivery
2 tbsp
Olive Oil
½ tsp
Sugar
Nutrition Values
Cooking Steps
Preheat the oven to 200 degrees. Chop the potatoes into 2cm chunks (no need to peel!). Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Halve, peel and chop each half of the onion into 4 wedges. Pop the veg onto a large baking tray.
Drizzle everything with a little oil and a good pinch of salt and pepper. Toss to coat, then arrange the veg in a single layer. Place the sausages on top. IMPORTANT: Wash your hands after handling raw meat! Pop the tray onto the top shelf of the oven to roast until the veggies are beginning to colour and the sausages are cooked, 25-30 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle! Turn half way through cooking.
In the meantime, trim the cucumber then quarter lengthways. Chop widthways into small pieces. Remove the end from the cosberg lettuce and cut in half lengthways. Roughly tear the leaves into bite sized pieces and put them into a large salad bowl. Roughly chop the parsley (stalks and all). Add the cucumber and half the parsley to the bowl with the lettuce and toss gently to combine.
Cut the lemon in half and squeeze the juice into a small bowl. Add the mustard, olive oil for the dressing (see ingredient list for amount ) and the sugar ( if you have it ). Season with a pinch of salt and pepper, whisk together and set to one side.
Crumble the feta into small pieces.
Once the sausages are out of the oven, pour the dressing over the salad and toss to coat the leaves. Stir the remaining parsley through the sausages and roasted vegetables then divide between your plates. Serve the salad to the side and finish by sprinkling the feta all over the top (it's delicious with the sausages!). Enjoy!
