Heat the oven to 180°C (160°C fan). Put 4 sausages, cut into 2,5 cm slices, 225 g cherry tomatoes, 250 g chickpeas, 280 g diced carrots in a large bowl, drizzle over 15 ml olive oil, then add 1/2 tsp cumin seeds, 1/2 tsp chilli flakes, 1/2 tsp sea salt, 1/2 tsp smoked paprika and black pepper and toss to coat.
Spread out the mixture in an even layer on an oven tray or roasting pan. Add 60ml water and roast for 45 minutes, until the sausages start to brown, the carrots are tender and the other vegetables are golden brown. Rotate the pan once halfway through the cooking, so everything roasts evenly.
After 35 mins spread 100g cavalo nero on a second tray (midribs removed, lightly oiled and sprinkled with sea salt) and put in the same oven. That way they become nice and crispy in the last 10 mins, adding another dimension to the dish).
Remove from the oven and leave to rest for five minutes.
Sprinkle 15g toasted pumpkin seeds on top, add lemon juice and zest, and fresh dill, and serve.(Here the original recipe -and 2 more- from the Guardian)
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