Honey Harissa Veg and Sausage Traybake
with Greek Style Cheese and Spiced Potatoes
It only takes 10 minutes to prep this Honey Harissa Veg and Sausage Traybake. Prep the veg, then everything goes straight into the oven before drizzling with honey and harissa in for an easy dinner that gives you time back!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
3 unit(s)
Carrot
1 unit(s)
Red Onion
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
50 grams
Harissa Paste
(Contains Sulphites)
15 grams
Honey
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel).
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 18-20 mins. Turn halfway through.
In the meantime, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Halve and peel the red onion, then cut each half into 3-4 wedges.
Put the carrots and onion wedges onto one side of a large baking tray, drizzle with oil, season with salt and pepper. Toss to coat.
Pop the sausages onto the other side of the veg baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
When everything's ready, drizzle the harissa (add less if you'd prefer things milder), honey and olive oil (see pantry for amount) over the veg and sausages and toss to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Crumble over the Greek style salad cheese.
Divide the sausages, veg and spiced potatoes between your serving plates.
Finish with a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
