Preparation Time 10 minutes
Cooking Time 40 minutes

Serves 4


8 (approx. 600g) lean thick beef sausages
2 zucchini, thickly sliced
1 red capsicum, cut into 3cm pieces
1 red onion, cut into thin wedges
4 small roma tomatoes, halved
3 garlic cloves, unpeeled, bruised
1 tbsp Moroccan seasoning
400g can lentils, rinsed, drained
1 ½ tbsp red wine vinegar
¼ cup parsley leaves
¼ cup pistachios, toasted, roughly chopped
Baby rocket, lemon wedges, to serve

Cooking Instructions:

  1. Heat grill to high. Place sausages in a large roasting pan and grill for 8-10 minutes, turning regularly, until browned. Remove pan from oven, add vegetables and garlic, spray lightly with oil and sprinkle with Moroccan seasoning. Season and toss to coat.
  2. Reheat oven to 200°C (180°C fan-forced). Cook in oven for 25-30 minutes or until sausages and vegetables are nearly tender. Remove from oven and stir through lentils and vinegar. Cook for a further for 5 minutes. Squeeze garlic cloves from skins and stir into pan. Season.
  3. Sprinkle bake with parsley and pistachios. Serve with baby rocket and lemon wedges.

Pro tips:

  1. You can also use canned chickpeas or beans instead of lentils.
  2. Serve with cous cous or quinoa, if desired.
  3. Beef chipolatas (small sausages) would also work well – use 20 chipolatas.

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