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SAUSAGES WITH ROASTED CARROTS, QUINOA AND AVOCADO

Prep Time: 5 mins Cook Time: 15 mins - Serves: 2

Ingredients

  • 1 pack 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
  • 1 sprig thyme 
  • Cress 
  • Sea salt to taste 

Dressing 

  • 30ml fresh lime juice
  • 10ml avocado oil 
  • Small handful of chopped coriander
  • Sea salt to taste

Method

  1. Pre-heat the oven to  180° / 160° fan / gas mark 5 
  2. Mix the chopped carrots with cumin seeds, thyme avocado oil and a good pinch of sea salt in a roasting dish. Place in the oven and cook for 15 minutes. 
  3. At the same time pop the sausages under a medium grill and cook for 12-14 minutes. 
  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, gently toss together. 
  6. Alice the sausages in half. Divide the salad between two plates and top with the hauled sausages, then sprinkle with a little cress. 
  7. Serve with a crisp green leaves and some crusty bread. 
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