Italian Roasted Vegetable Salad (LC)

Ingredients

• 1 onion, sliced

• 1 red pepper, sliced

• 1 carrot, sliced

• ½ courgette, sliced

• 200g broccoli, cut into small florets

• 4 sausages (pork, beef, chicken/turkey or veggie), chopped

• 2 tbsp green pesto

• ½ tsp garlic powder

• ½ tsp dried oregano or Italian seasoning

• ½ tsp paprika

• Pinch of black pepper, to taste

• 2 handfuls of rocket

• 1 tbsp sunflower seeds

Instructions

1. Preheat the oven to 200°C.

2. Place the vegetables and sausages on a large baking tray.

3. Add the pesto, garlic powder, oregano, paprika and black pepper. Toss to coat everything evenly.

4. Place in the oven and roast for 30–35 minutes, turning once, until the sausages are cooked through and the vegetables are golden and tender.

5. Add the cooked sausages and vegetables to a serving plate with the rocket leaves. Sprinkle over the sunflower seeds and enjoy.

Note - This recipe makes 2 portions. 

Batch Cooking Tip: This recipe is perfect for batch prep! Simply increase the amount of sausages, vegetables, herbs and spices based on how many portions you want to make. Once roasted, let everything cool and store in airtight containers in the fridge for 2–3 days or freeze for up to 2 months. Keep the rocket and seeds separate and add just before serving.

Lunch

Serves: 2