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SERVES

4

Moroccan Inspired Sausages

INGREDIENTS

Ingredients
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

250g 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

 

To serve

100g Salad leaves

40g Pomegranate seeds

1 tablespoon shop bought Dukkha

METHOD

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.

To serve

Arrange quinoa onto warm plates, top with sausages, vegetables and salad leaves. Drizzle with tahini sauce, sprinkle with pomegranate seeds and Dukkha before serving.