Moroccan Inspired Sausages
2 packets of Mallons Low Fat Gluten Free Traditional Pork Sausages
Low Calorie Oil Spray
1 tablespoon Moroccan Seasoning
3 large Parsnips, peeled, halved lengthways
6 Baby Beetroots, peeled and cut into thick slices
Freshly milled Salt & Pepper
For the Quinoa
500ml Chicken Stock
For the sauce
1 tablespoon Tahini
1 1/2 tablespoon Low Fat Natural Yoghurt
1 small Garlic Clove, crushed
The juice of 1/2 a Lemon
50 mls lukewarm Water
100g Salad leaves
40g Pomegranate seeds
1 tablespoon shop bought Dukkha
Cooking time: 30 minutes. Preparation time: 10 minutes
Oven temperature 180oC /(160oC Fan) / Gas Mark 6.
Pre heat an oven and spray a non stick baking tray with oil. Place parsnips, beetroot and moroccan seasoning into a large bowl, spray with oil and mix.
Arrange onto the tray and season with salt and pepper. Roast in a hot oven for 15 minutes until tender. Add the sausages and continue to cook for a further 10 – 12 minutes, turning occasionally until golden.
For the quinoa
Meanwhile, rinse the quinoa in a sieve under cold water and place into a saucepan with chicken stock and bring to a boil. Reduce the temperature and simmer for 10 – 15 minutes until tender and all the liquid has been absorbed. Season.
For the sauce
In a small bowl, whisk together tahini, yoghurt, garlic and lemon juice. Stir warm water into the sauce a little at a time until you have a sauce. Season.
Arrange quinoa onto warm plates, top with sausages, vegetables and salad leaves. Drizzle with tahini sauce, sprinkle with pomegranate seeds and Dukkha before serving.