© J Sainsbury plc 2020
Roasted fennel, aubergine and sausages with harissa
Roasted fennel, aubergine and sausages with harissa
Juicy and crispy in all the right places
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Ready in 50 minutes
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Cooking time 40 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 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
Method
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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.
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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.
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3
To make the dressing, finely chop the reserved tomatoes and place in a bowl with the oil, garlic, harissa paste and lemon juice.
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4
Pour this mixture over the vegetables and sausages, making sure everything is lightly coated.
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5
Roast in the oven for 35-40 minutes until golden and cooked through.
