Ingredients
| 400g chard or silverbeet | |
| 500g lamb or beef sausages | |
| 3 tablespoons olive oil | |
| 1 red onion, cut in thin wedges | |
| 1 x 300g jar roasted capsicum, drained and sliced | |
| 1 x 400g can white beans such as cannellini, drained | |
| juice of 1 lemon | |
| 1 cup roughly chopped soft herbs such as mint, parsley, basil | |
| extra virgin olive oil, to drizzle | |
| kūmara somun, to serve (see recipe) |
A warm mix of beans and vegetables topped with crumbled sausage makes a simple and great-tasting meal, perfect for scooping with any pita-style bread or Turkish flatbread. Here I have served it with somun, a yeast-based flatbread similar to pita, which is soft and fluffy.
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Instructions
| 1. | Heat the oven to 150°C. |
| 2. | Remove the leaves from the chard or silverbeet and shred. |
| 3. | Take the stems and cut off and discard about one third at the base end then slice the remaining stems thinly. |
| 4. | Split the skin of the sausage and remove. Crumble the sausage. |
| 5. | Heat 1 tablespoon of oil in a large sauté pan over a high heat and cook the sausage for about 5 minutes until brown and cooked through. |
| 6. | Transfer to a heatproof dish and put in the oven to keep warm. |
| 7. | Add the remaining 2 tablespoons oil to the pan over a medium-high heat and cook the onion for 5 minutes. |
| 8. | Add the chard stems and cook for 2 minutes then add the capsicum and beans and cook for 5 minutes to heat through. |
| 9. | Stir through the chard leaves to wilt, then add lemon juice, salt and pepper to taste. |
| 10. | Arrange on a serving plate and top with the warm sausage and herbs and drizzle with extra virgin olive oil. |
| 11. | Serve with kūmara somun. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles