HECK Sausages with Roasted Carrot Quinoa and Avocado Salad

Main courseServes 2

  Ahead of Easter’s chocolate egg excesses later this month, indulge in something far healthier this week with this Roasted Carrot Quinoa and Avocado Salad recipe from the team at Bedale based HECK.  Using their award winning sausages, this gluten free, healthy supper combines several ‘super foods’ to create a tasty midweek feast.


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


Sea salt to taste

30ml fresh lime juice

10ml avocado oil

Small handful chopped coriander

Sea salt and black pepper to taste


  1. Pre-heat the oven to 180°c / 160°c fan / gas mark 5.
  2. 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
  3. At the same pop the sausages under a medium grill and cook for 12-14 mins.
  4. Whilst everything is cooking, in a large mixing bowl add all of the ingredients for the dressing.
  5. 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.
  6. Slice the sausages in half and divide the salad between two plates. Top with the halved sausages, then sprinkle with a little cress.
  7. Serve with crisp green leaves and some crusty bread (gluten-free bread if you prefer).