Sausage & fennel traybake with apple salad
It might sound unusual, but roasting lemon wedges mellows their acidity and brings out some sweetness. Yum!
3 individual, cored, and cut into thin wedges (fronds reserved)
1 medium, cut into thin wedges
Lemon Juice, Fresh
Calorie controlled cooking spray
Reduced fat pork sausages, grilled
200 g, vacuum-sealed cooked beetroot
2 teaspoon(s), heaped
Light Feta Cheese
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the fennel and lemon wedges on a baking tray and mist with cooking spray. Season and toss to combine. Top with the sausages, mist with more cooking spray, and bake for 25 minutes, until the sausages are cooked through and the fennel is tender.
- Meanwhile, prepare the salad. Peel, core and cut the apple into thin wedges and put in a medium bowl with the rocket. Cut the beetroot into thin wedges and set aside.
- Make a dressing by whisking together the lemon juice, mustard and 1 tbsp cold water. Season, then set aside.
- Drizzle the dressing over the apple and rocket and toss to coat, then divide between plates. Scatter over the beetroot and crumble over the feta, then top with the reserved fennel fronds. Serve with the roasted lemon wedges, sausages and fennel.
Try adding 400g parboiled baby new potatoes to the traybake in Step 1.