Sausage, prune & chickpea traybake

Name: Sausage, prune & chickpea traybake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 454 g pack 8 Essential British Pork Sausages; 3 tbsp olive oil; 2 400g cans Essential Chickpeas, drained and rinsed; 1½ tsp cumin seeds, roughly crushed; 2 cloves garlic, thinly sliced; 500 g Essential Cherry Tomatoes; 400 g can Essential Prunes in Apple Juice, drained and pitted (juice reserved); 25 g pack flat leaf parsley, stalks finely chopped, leaves picked; 260 g Essential spinach

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

savoury traybake healthy high protein

Ingredients

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454 g pack 8 Essential British Pork Sausages3 tbsp olive oil2 400 grams cans Essential Chickpeas, drained and rinsed1½ tsp cumin seeds, roughly crushed2 cloves garlic, thinly sliced500 g Essential Cherry Tomatoes400 g can Essential Prunes in Apple Juice, drained and pitted (juice reserved)25 g pack flat leaf parsley, stalks finely chopped, leaves picked260 g Essential spinach

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Instructions

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Step 1

Preheat the oven to 200ºC,gas mark 6 and put a largeroasting tin into the oven toheat up. Once hot, tip in thesausages. Drizzle with 1 tbspoil and roast for 15 minutes,or until light brown all over.

Step 2

Meanwhile, put thechickpeas, cumin, garlic,tomatoes, prunes and parsleystalks in a bowl and drizzle inthe remaining 2 tbsp oil.Season and stir to coat. Addto the tray with the sausagesand return to the oven fora further 10 minutes, or untilthe sausages are cookedthrough, the juices run clearand no pink meat remains.

Step 3

Add ½ the spinach witha splash of the apple juicefrom the prunes and returnto the oven for 1-2 minutes,until wilted. Repeat with theremaining spinach, then stirthrough to combine. Scatterwith parsley leaves to serve.