Herby Pork Sausages & Capsicum-Spinach Toss
with Chimichurri Drizzle- Almond
- Sulphites
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Eggs
- Wheat
- Gluten
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.*
Ingredients
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
1 packet
Baby Spinach Leaves
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1
Capsicum
1 sachet
Aussie Spice Blend
2
Potato
1
Tomato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, tomato and capsicum into bite-sized chunks. • Place veggies 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. Little cooks: Help with sprinkling the seasoning over the veggies!
• 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 the 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 herby pork sausages and capsicum-spinach toss between plates. • Spoon chimichurri sauce over the sausages. • Sprinkle over flaked almonds to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling the almonds and spooning the chimichurri over the sausages!
