Pork Sausages & Cherry Tomato Garden Salad
with Cheesy Roast Veggies & Burger Sauce
In 4 easy steps, you'll have whipped up a meal for the ages! With herby pork and garlic sausages and a delectable baby tomato salad you'll have a perfectly rounded-out meal. With the help of pre-chopped potatoes, this one will be done in a jiffy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Chopped Potato
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1
Carrot
1 packet
Burger Sauce
(Contains: Eggs;)
1 packet
Mustard Cider Dressing
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. • Spread carrot and chopped potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. Drain any excess liquid. • Place carrot and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 15-20 minutes. • Remove tray from oven, then sprinkle veggies with shaved Parmesan cheese. Roast until golden and crispy, a further 5-8 minutes.
Little cooks: Under adult supervision, help sprinkle the cheese over the veggies. Be careful, the tray is hot!
• Meanwhile, place pork, garlic & herb sausages on a second lined oven tray. • Bake for 10 minutes, then turn sausages. • Return to oven to bake until browned and cooked through, a further 10-15 minutes.
• Halve snacking tomatoes. • In a large bowl, combine tomatoes, mixed salad leaves and mustard cider dressing.
Little cooks: Show them how it's done and help toss the salad!
• Divide pork sausages, cherry tomato garden salad and cheesy roast veggies between plates. • Serve with burger sauce. Enjoy!
