I came across these sausages the other day from Heck and they are brilliant, no wheat, gluten and are low fat.
Again it was another lunch made up out of the contents of the fridge – you can have any variant on the vegetables in here, depending on your mood and what you like! For this tray bake I used:
- 6 x tomatoes
- 2 x courgette
- 2 x pepper
- Bunch spring onions
- 1 x fresh chilli
- Bunch fresh Basil leaves
- 6 x heck chicken sausages
- Half a block of low fat halloumi
- Half a ball of low fat mozarella
- Garlic infused olive oil
- Balsamic Vinegar
- Harissa Paste
- 1 x Avocado
Pre-heat your oven to around 180 degrees
Chop your veg and put in a roasting tin, add in your basil, chopped chilli (I left the seeds in as I like it spicy), tops from the spring onion.
In a bowl mix together a tablespoon of garlic infused olive oil, balsamic vinegar and harissa paste. Pour over the veg and stir to coat. Season well
Tuck in the sausages to the veg and chop/tear the cheese and put on top
Pop in oven and cook for 20 – 30 minutes, the cheese should be golden and bubbling, sausages cooked through and the veg roasted.
Serve with the chopped avocado
palmernoms 