• 1 bulb fennel, washed
  • 1 aubergine, washed
  • 4 pork sausages by Sainsbury's
  • 225 g pack cherry tomatoes on the vine by Sainsbury's, washed
  • 1 tbsp olive oil by Sainsbury's
  • 1 clove garlic, peeled and finely chopped
  • 2 tsp harissa paste by Sainsbury's
  • 1 tbsp lemon juice


  1. 1

    Preheat the oven to 200°C, 180°C fan, gas 6. Cut the fennel vertically into eight wedges, keeping the core attached to each wedge. Slice the aubergine into 1cm rounds and arrange in a large roasting tin with the fennel and sausages.

  2. 2

    Snip the tomato vine into three. Place two of the vines on to the roasting tin, saving the remainder to make a spicy tomato and harissa dressing.

  3. 3

    To make the dressing, finely chop the reserved tomatoes and place in a bowl with the oil, garlic, harissa paste and lemon juice.

  4. 4

    Pour this mixture over the vegetables and sausages, making sure everything is lightly coated.

  5. 5

    Roast in the oven for 35-40 minutes until golden and cooked through.

Nutritional Details

Each serving provides
  • Energy 2018kj 482kcal 24%
  • Fat 36.8g 53%
  • Saturates 11.6g 58%
  • Sugars 11.4g 13%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 574kj/137kcal

Each serving provides

5.4g carbohydrate 1.0g fibre 4.8g protein

Show us how you cook it!
Back to top