Ingredients
- 8 sausages
- 550 g of red potatoes, cut into chunks with the skin kept on
- 2 red peppers, deseeded and cut into 5cm strips
- 400 g of cherry tomatoes, half kept whole and the others cut in half
- 1 large red onion, peeled and sliced into thin half moons
- 4 tablespoons of extra virgin olive oil, plus 150ml for the pesto
- 3 tablespoons of cider vinegar
- 100 g of fresh basil leaves, for the pesto
- 60 g of pistachio nuts, for the pesto
- 1 clove of garlic, for the pesto
- 30 g of parmesan cheese, grated (for the pesto)
- 1 loaf of sourdough or olive bread
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Place the sausages and potatoes in a large roasting tin, drizzle over the olive oil, toss to coat and place in the oven for 30 mins, turning the sausages a couple of times to brown all over.Step 2
Remove the tin from the oven and add the peppers and tomatoes. Toss them together, season and put back in the oven for a further 20 mins.Step 3
While the dish is cooking, make the pesto by blitzing the ingredients together with salt and pepper and set aside.Step 4
Put the red onion slices into a bowl with the vinegar to soften and slightly pickle.Step 5
Remove the tray from the oven, drizzle over the pesto and scatter over the onions. Serve with sourdough or olive bread.Step 6
Cook’s tip: Simply use thickly sliced aubergines instead of sausages for a great veggie option.