Honey Harissa Veg and Sausage Traybake

Name: Honey Harissa Veg and Sausage Traybake with Harissa Mayo, Greek Style Cheese and Herby Potatoes
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 450 grams Potatoes; 1 sachet(s) Mixed Herbs; 2 unit(s) Carrot; 2 unit(s) Parsnip; 1 unit(s) Red Onion; 4 unit(s) British Cumberland Sausages; 50 grams Harissa Paste; 32 grams Mayonnaise; 15 grams Honey; 50 grams Greek Style Salad Cheese; 2 tbsp Mayonnaise

with Harissa Mayo, Greek Style Cheese and Herby Potatoes

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It only takes 10 minutes to prep this Honey Harissa Veg and Sausage Traybake. Prep the veg, then everything goes straight into the oven before drizzling with honey and harissa in for an easy dinner that gives you time back!

Allergens:

Sulphites

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

2 unit(s)

Carrot

2 unit(s)

Parsnip

1 unit(s)

Red Onion

4 unit(s)

British Cumberland Sausages

(Contains: Sulphites)

50 grams

Harissa Paste

32 grams

Mayonnaise

(Contains: Egg, Mustard)

15 grams

Honey

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)4240 kJ

Energy (kcal)1013 kcal

Fat56.9 g

of which saturates15.2 g

Carbohydrate100.6 g

of which sugars33 g

Dietary Fibre19.6 g

Protein29.2 g

Salt3.44 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel).

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the mixed herbs, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 18-20 mins.

Turn halfway through.

In the meantime, trim the carrots and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve and peel the red onion, then cut each half into 3-4 wedges.

Put the carrots, parsnips and onion wedges onto one side of a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.

Pop the sausages onto the other side of the veg baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Use another tray if necessary. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

Meanwhile, mix the mayo and harissa together in a small bowl.

When everything's ready, drizzle the honey over the veg and sausages and toss to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Crumble over the Greek style salad cheese.