TOTAL TIME: 55 min
PREP: 15 min
COOK: 40 min
Potato 500 g, chat variety, quartered
Cherry tomatoes 200 g, mixed variety, halved
Red onion 2 medium, cut into wedges
Garlic 4 clove(s)
Extra-lean pork sausage 520 g, (8 x 65g)
Harissa 1 tbs, paste
Olive oil 1½ tsp
Red capsicum 1 medium, cut into thick strips
Yellow capsicum 1 medium, cut into thick strips
Fresh coriander 2 tbs, coarsley chopped
Lemon(s) 1 medium, cut into wedge to serve
Preheat oven to 200°C. Toss potatoes, tomatoes, onions, garlic, sausages, harissa, oil and capsicums in a large deep roasting pan to combine and spread out evenly. Season with salt and pepper. Bake for 35-40 minutes, turning halfway through, or until potatoes are golden and tender, and sausages are cooked through.
Sprinkle with coriander and serve with lemon wedges.
Toss together a fresh salsa of drained cannellini beans, finely chopped cucumber, coriander, red capsicum, lemon rind and juice to serve on the side.