Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/3 cup light sour cream
- 420grams can chickpeas, drained
- 2teaspoons maple syrup
- 2teaspoons dijon mustard
- 120grams baby rocket leaves
- 500grams pork sausages
- 100grams goat’s cheese, crumbled
- 2tablespoons apple cider vinegar
- 2tablespoons chives, finely chopped
- 1/3 cup walnuts
- 500grams fresh cooked beetroot, drained, chopped
Method
Step 1 of 2
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place sausages onto a tray and chickpeas onto remaining tray. Place both in oven. Bake for 15 minutes. Add walnuts to tray with chickpeas and continue to cook both trays for a further 10 minutes until golden then remove and cool.
Step 2 of 2
Meanwhile, for the dressing, whisk 1/3 cup sour cream, 2 tbs vinegar, 2 tbs mustard and 2 tsp maple syrup in a jug. Season with salt and white pepper. Slice sausages. Arrange rocket on a platter and top with sausage, beetroot, chickpea and walnut mix. Drizzle with dressing and sprinkle with goat’s cheese and chives. Serve.
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