A satisfying meal, full of fresh flavours, but low on fat. It would also work well with new potatoes or Jersey Royals when they’re in season.
Prep time – 20 minutes
Cooking time – 35 to 40 minutes
8 x HECK Super Slim sausages
1 spray low-cal oil
4 medium sweet potatoes with skins
1 green chilli
1 red chilli
1 bunch flat leaf parsley
½ bunch mint
Zest and juice of 1 lime
Wash the sweet potatoes, but don’t remove the skin. Cut in half and place on a baking tray lined with greaseproof paper, season with a little salt and pepper to taste and bake at 200ËšC for 10 minutes.
Add the sausages to the baking tray of sweet potatoes, tossed with a spray of low-cal oil, and then return to the oven for a further 20-25 minutes. Turn the sausages half-way through the remaining cooking time.
In the meantime, de-seed the chillies and chop finely. Chop the parsley and mint, and mix with the chillies and the lime juice and zest. Set to one side in a bowl to allow the flavours to develop whilst the sausages and sweet potatoes cook.
Once the sausages have browned and are cooked through, test the potatoes with the point of a sharp knife to check they are soft and ready to eat. Spoon the gremolata over the sausages and potatoes, and serve warm with vegetables or salad.
Any leftover potatoes can be mixed with some rocket leaves and served cold as a salad the next day. There won’t be any Super Slim sausages left!