I started by making the salsa then took some of the spring onions garlic, parsley & seasoning at mixed it in with the sausage meat- you can empty out decent sausages if you can't get hold of the pork mince.
1 x garlic clove crushed and finely diced
1/2 x spring onion finely sliced
Sprinkle of dried oregano
Handful of finely sliced parsley
1 x tsp of cumin
1/2 x tsp of ground ginger
Sprinkle of dry paxo
Salt & pepper
Mix thoroughly and roll into small balls- cook on 200 for 20 mins.
Roasted Veg- Enough for x4
1 x Aubergine
2 x Courgette
1 x Red Onion
Coat with Oil and Salt & Pepper and roast for 30 mins on 220 until slightly crispy.
Be generous with the oil on the aubergine and less so on the courgette as they have more water in them and can go soggy.
For the Red Cabbage, Cornichon Salsa you'll need the following-
1 x big handful of cornichons- finely sliced
1/2 Red Onion- Finely sliced into half moon shapes
1/2 Red cabbage-finely sliced
12ish (or however many you fancy) ripe/dark red cherry tomatoes
1 x medium sized red chilli- finely sliced
Big glug of red wine vinegar
Salt & White pepper
Handful of parsley and or coriander finely sliced and mixed in.
Coriander creme fraiche topping-
Mix finely sliced coriander and a big squeeze of fresh lime, grate a small amount of the zest if you like it extra zesty and you're good to go!
All healthy (pretty much) and YUM.