Ingredients
5 HECK Chicken Italia sausages
40g rocket
170g carrots sliced lengthways and cut into half moons
1 large avocado cut into chunky slices
90g ready to eat Quinoa
15g pumpkin seeds
15g sunflower seeds
10ml avocado oil
Half tsp cumin seeds
One sprig thyme
Cress
Sea salt to taste
30ml fresh lime juice
10ml avocado oil
Small handful chopped coriander
Sea salt and black pepper to taste
Method
- Pre-heat the oven to 180°c / 160°c fan / gas mark 5.
- Mix the chopped carrots with the cumin seeds, thyme, avocado oil and a good pinch of sea salt in a roasting dish. Place in the oven and cook for 15 mins
- At the same pop the sausages under a medium grill and cook for 12-14 mins.
- Whilst everything is cooking, in a large mixing bowl add all of the ingredients for the dressing.
- Once the carrots and sausages are cooked place the sausages to one side and add the carrots to the dressing along with quinoa, avocado, rocket and seeds and gently toss together.
- Slice the sausages in half and divide the salad between two plates. Top with the halved sausages, then sprinkle with a little cress.
- Serve with crisp green leaves and some crusty bread (gluten-free bread if you prefer).