SERVES

2

One-Tray Veg with Turkey Sausage, Sun-Dried Tomato, Pesto and Goat’s Cheese

INGREDIENTS

4 Mallon’s Turkey Sausages

2 tbsp Olive Oil

1 large Sweet Potato, peeled and chopped

1 small head of Broccoli, chopped into florets

200g Cherry Tomatoes

1 Red Onion, chopped into wedges

1 tsp Smoked Paprika

Salt and Black pepper

1 x 150g Log of Goat’s Cheese, crumbled

3 tbsp Sun-Dried Tomato Pesto

METHOD

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the Mallon’s Turkey Sausages into a roasting tin and drizzle with one tablespoon of the olive oil. Roast for five minutes.
  3. Add the sweet potato, broccoli, cherry tomatoes and red onion to the roasting tin and drizzle with the remaining olive oil. Toss to coat, then season with the paprika and some salt and black pepper. Return to the oven for 15 minutes or until the vegetables are soft and the sausages are completely cooked throughout.
  4. Scatter the crumbled goat’s cheese evenly over the top of the vegetables, then use a teaspoon to add small dollops of the sun-dried tomato pesto all over. Return to the oven for five minutes until the cheese has melted, then divide between two plates and serve.