Why not give your midweek traybake a summer time makeover with a light-weight, seasonal mixture of greens and juicy pork sausages*. Really easy to make, the juices from the greens combine with the inventory making a candy sauce. Good for mopping up with a crusty bloomer, or a low carb bread.
Serves 4
8 pork sausages(*if most well-liked swap pork sausages for meat free selection)
2 peppers, minimize into bite-sized items
1 purple onion, minimize into skinny wedges
1½ tbsp olive oil
1 tsp dried oregano
2 garlic cloves, crushed
½ lemon, zested and juiced
2 courgettes (zucchini), halved lengthways, then sliced
250g salad tomatoes, minimize into wedges
½ reduced-salt vegetable inventory dice, made as much as 150ml
100g child spinach
¾ crusty bloomer, or low carb bread to serve
Methodology
1. Preheat the oven to fuel 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a big roasting tin, about 35 x 30cm. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg. Toss to coat every part effectively; roast for 20 minutes.
2. Stir within the courgette, tomatoes and inventory and roast for an extra 15-20 minutes till the sausages are cooked by means of and the veg is tender.
3. Fold within the spinach and squeeze over the lemon juice, then combine for 30 secs for the spinach to softly wilt within the residual warmth. Serve with bread of your alternative.
From unique recipe right here
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All the most effective Jan