Carb Conscious Archives

New Year's

Easy lamb casserole with brown basmati rice

1 hour

Ostrich recipes

Ostrich fillets with pizzaiola sauce

15 minutes

Soup recipes

Roasted tomato, red bean and feta soup

45 minutes

Brinjal recipes

Madras curry with coconut milk and pomegranate

Beef recipes

Matured sirloin steaks with cracked black pepper and buttery beans

10 to 15 minutes

Oven-roasted red pepper and chilli bangers with lentil salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

28 pork cocktail sausages
2 T olive oil
1 cup red pepper and chilli sauce

For the lentil salad, combine:

1 x 400 g can organic lentils, drained and rinsed
½ red onion, finely chopped
15 g flat-leaf parsley, roughly chopped
4 T cranberry-infused balsamic reduction
2 T extra virgin olive oil
Sea salt and freshly ground black pepper, for seasoning

Method

Preheat the oven to 180ºC.
Toss the cocktail sausages in a mixture of olive oil and half the red pepper and chilli sauce.
Place on a baking tray then roast for 20 to 25 minutes, until cooked and plump, pouring the remaining red pepper and chilli sauce over the sausages halfway through cooking.
To make the lentil salad, mix the lentils, onion and parsley with the balsamic reduction, olive oil and salt and pepper.

To serve, top portions of the lentil salad with the warm pork sausages then season with salt and pepper.
Cook’s tip: Add a can of chickpeas to make it a bit more substantial. If you don't have the balsamic reduction, a splash of red wine vinegar will do.

Per serving: 2579.8kJ, 24g protein, 44.4g fat, 28.2g carbs

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Oven-roasted red pepper and chilli bangers with lentil salad

Oven-roasted red pepper and chilli bangers with lentil salad

Ingredients

Method