Sausage & squash salad with roast veg & corriander oil
Delicious wholesome salad with roasted squash, red onion, cherry tomatoes and garlic, tossed together with baby spinach and beans drizzled with a coriander and garlic oil. Serve with a side of homemade garlic bread - delicious
SERVES: 4 | PREP & COOK: 45 MINUTES
Ingredients
1x 400g borlotti beans
200g cherry tomatoes, halved
80g baby spinach
2 red onions, quartered
300g butternut squash, skin removed and cut into cubes
1 tbsp cumin
1 tbsp oregano
1 tbsp chilli flakes
1 tbsp olive oil
6 - 8 sausages, cut into inch thick pieces
Corriander oil
2 cloves of garlic, chopped
3 tbsp olive oil
Handful of corriander
Garlic bread
3 tbsp butter
1 garlic clove, diced
Small handful of chopped parsley
Half a french stick
Method
Put the oven on at 200°c
Put the butternut squash in a roasting tray lined with foil. Drizzle with olive oil, oregano, cumin and chilli flakes, season and toss together. Place in the oven and roast for 20 minutes.
After 20 minutes remove the tray from. the oven and add the tomatoes, onion, and sausages, toss together and roast for a further 25 minutes.
Meanwhile, put the dressing ingredients in a blender and blitz to make your herb oil.
Slice the french stick into inch thick pieces and place in the toaster or under the grill until lightly toasted.
In a small bowl mix together the garlic, parsley, butter and a pinch of salt. Spread over the toasted bread and set to one side.
In a large bowl mix the beans and spinach together.
Once the veg and sausages are cooked toss with the spinach and beans and drizzle with the corriander oil.
Serve the mixed salad with your garlic bread and enjoy.