Home-made green olive salsa jazzes up these gourmet sausage pita pockets.
Ingredients
- 500g parsnips, quartered
- 2 bunches baby (Dutch) carrots, trimmed or 500g carrots, halved, quartered
- 1 teaspoon chilli flakes
- 1/3 cup (80ml) extra virgin olive oil
- 6 good-quality pork & fennel sausages
- 1 cup flat-leaf parsley leaves
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 50g pitted green olives, chopped
- 25g unsalted butter
- 1 garlic clove, finely chopped
- 6 pita breads, halved
- Salad leaves, to serve
Method
- Step 1Preheat oven to 200°C and line a large baking tray with foil.
- Step 2Place parsnip in a pan of cold, salted water and bring to a simmer. Cook for 5 minutes or until almost tender, then add carrots and cook for a further 2 minutes. Drain and transfer to the baking tray. Scatter with chilli, drizzle with 2 tablespoons oil and season. Roast, turning, for 30 minutes. Add sausages and roast for a further 15 minutes or until cooked through.
- Step 3Meanwhile, pulse parsley, lemon juice, mustard, olives and remaining 2 tablespoons oil in a food processor to a coarse paste. Season to taste.
- Step 4Melt butter in a pan over low heat. Add garlic and cook, stirring, for 1-2 minutes until fragrant. Brush the insides of the pitas with garlic butter. Slice sausages, then arrange in pitas with roasted vegetables, olive salsa and salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1354 kj
Energy
20g
Fat Total
7g
Saturated Fat
4g
Fibre
10g
Protein
36mg
Cholesterol
565.1mg
Sodium
4g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
For an even quicker dinner, switch the olive salsa for good-quality pesto.
- Author: Phoebe Wood
- Image credit: Mark Roper
- Publication: delicious.
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