© J Sainsbury plc 2020
Gluten-free sausage and halloumi bake
Swap traditional pastry crust for thick slices of golden, crunchy halloumi in this gluten-free sausage bake recipe. Juicy plum tomatoes, tangy black olives, fresh fennel and Cumberland sausages come together to make this satisfying 30-minute meal. Serve with a cucumber and mint side salad for a rewarding weeknight supper
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Ready in 30 minutes
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Cooking time 25 minutes
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Prep time 5 minutes
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Serves 6
Ingredients
- ½ tbsp olive oil
- 795g Sainsbury's Taste the Difference Cumberland Sausages, cut into 2-3cm pieces
- 1 onion, finely diced
- 1 fennel bulb, finely diced
- 2 cloves garlic
- 1 red peppers, sliced
- 1 tbsp tomato puree
- 400g tin plum tomatoes
- ½ tbsp fresh thyme leaves, roughly chopped
- 1 tsp dried oregano
- 50g black olives, pitted
- 250g halloumi, cut into ½cm slices
- 14g fresh basil leaves, torn
For the salad
- ½ cucumber
- 200g jubilee vine tomatoes
- 14g fresh mint, roughly chopped
- ½ lemon, juiced
Method
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1
Heat the oil in a 24cm round ovenproof dish on the hob over a medium/high heat and add the sausage pieces. Cook for 4-5 minutes until browned all over, then remove from the pan. Add the onion and fennel to the pan and cook for 5 minutes, until softened and lightly golden.
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2
Add the garlic and peppers and cook for 1 minute, then add the tomato purée, tinned tomatoes, thyme and oregano with a splash of water. Return the sausages to the pan and add the olives. Simmer everything together for 10 minutes, then remove from the heat.
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3
Meanwhile, halve the cucumber and scoop out the seeds, then cut into half moons. Roughly chop the vine tomatoes, then mix with the cucumber and mint. Dress with the lemon juice and season.
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4
Lay the halloumi pieces out over the top of the dish then place under a hot grill. Cook for 3-4 minutes, until the halloumi is deep golden and everything is bubbling. Leave to cool slightly for a few minutes, then garnish with the torn basil leaves and serve with the salad.
