Jerk sausages with mango salad & rice
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A healthier take on a Jamaican jerk barbecue feast ticks all the summertime boxes: it’s quick, easy and has a handful of tropical mango slices thrown in for good measure.
Ingredients
Jerk marinade
100 g
Honey
1 tablespoon(s), level
Reduced fat pork sausages, grilled
8 medium
White rice, microwaveable
1 pouch(es), basmati
Black beans in water
1 can(s), large, drained
Lime Juice, Fresh
25 ml, plus lime wedges to serve
Coriander, fresh
2 tablespoon(s), leaves picked and finely chopped
Mango
1 medium, peeled, stone removed and cut into thin wedges
Red pepper
1 medium, deseeded and thinly sliced
Lettuce
160 g
Instructions
1
In a bowl, mix together the jerk marinade and honey until well combined. Put the sausages in a shallow dish and pour over the jerk mixture, turning to coat.
2
Heat the grill to medium and line a baking tray with kitchen foil. Put the sausages on the prepared tray and cook under the grill for 15-20 minutes, turning and basting occasionally until sticky and cooked through.
3
Meanwhile, prepare the rice to pack instructions and transfer to a serving bowl. Stir in the beans, half the lime juice and all of the coriander. Season to taste. In a separate bowl, toss the mango, peppers and lettuce with the remaining lime juice.
4
Serve the sticky sausages with the rice, mango salad and lime wedges on the side.
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