Image by Steve Brown
Ingredients (12)
- 2 bunches baby beetroot, trimmed
- 1 gold sweet potato, peeled, halved lengthways, cut into 5mm-thick slices
- 560g Coles Chicken Sausages
- 400g can chickpeas, rinsed, drained
- 1 bunch watercress, sprigs picked
- 60g pkt Coles Australian Baby Rocket
Salsa verde
- 2 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped mint
- 2 tbsp finely chopped basil
- 1 lemon, zested, juiced
- 1 garlic clove, crushed
- 1/4 cup (60ml) extra virgin olive oil
Method
- Step 1 Preheat oven to 180C. Wrap each beetroot in foil and place on a baking tray. Bake for 30 mins or until tender. Set aside to cool. Wearing rubber gloves to avoid staining your hands, peel and cut in half lengthways.
- Step 2 Meanwhile, line a baking tray with baking paper. Place the sweet potato in a single layer on the tray. Spray with olive oil spray. Season. Bake for 20 mins or until tender. Set aside to cool.
- Step 3 Preheat a barbecue grill or chargrill on medium. Cook sausages, turning occasionally, for 8 mins or until golden brown and cooked through. Set aside to cool slightly. Thickly slice diagonally.
- Step 4 To make the salsa verde, combine the parsley, mint, basil, lemon juice, garlic and oil in a small bowl. Season.
- Step 5 Arrange roasted vegetables, sausage, chickpeas, watercress and rocket in a serving dish. Drizzle with 1/4 cup (60ml) salsa verde. Toss to combine. Serve with remaining salsa verde and lemon zest.