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Photo of Sausage & fennel traybake with apple salad by WW

Sausage & fennel traybake with apple salad

5
Point(s)
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
It might sound unusual, but roasting lemon wedges mellows their acidity and brings out some sweetness. Yum!

Ingredients

Fennel

3 individual, cored, and cut into thin wedges (fronds reserved)

Lemon(s)

1 medium, cut into thin wedges

Lemon Juice, Fresh

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Reduced fat pork sausages, grilled

8 medium

Apple(s)

1 medium

Rocket

60 g

Beetroot

200 g, vacuum-sealed cooked beetroot

Dijon Mustard

2 teaspoon(s), heaped

Light Feta Cheese

60 g

Instructions

  1. 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.
  2. 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.
  3. Make a dressing by whisking together the lemon juice, mustard and 1 tbsp cold water. Season, then set aside.
  4. 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.

Notes

Try adding 400g parboiled baby new potatoes to the traybake in Step 1.

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