Greek sausages recipe
This makes a delicious light lunch that’s low in carbs and perfect if you need to follow a gluten-free diet (when using HECK sausages). It’s packed with vegetables, too – you’ll get three of your 5-a-day in just this one meal!
Ingredients
- 6 chicken sausages
- 1 small red onion, peeled and sliced
- 1 tbsp fresh oregano or thyme
- 40 g pitted olives
- 150 g baby plum tomatoes
- 1 little gem lettuce, torn
- 0.5 small cucumber, deseeded and sliced
- 40 g reduced-fat feta
- 1 squeeze lemon juice
- 6 chicken sausages
- 1 small red onion, peeled and sliced
- 1 tbsp fresh oregano or thyme
- 1.4 oz pitted olives
- 5.3 oz baby plum tomatoes
- 1 little gem lettuce, torn
- 0.5 small cucumber, deseeded and sliced
- 1.4 oz reduced-fat feta
- 1 squeeze lemon juice
- 6 chicken sausages
- 1 small red onion, peeled and sliced
- 1 tbsp fresh oregano or thyme
- 1.4 oz pitted olives
- 5.3 oz baby plum tomatoes
- 1 little gem lettuce, torn
- 0.5 small cucumber, deseeded and sliced
- 1.4 oz reduced-fat feta
- 1 squeeze lemon juice
Details
- Cuisine: Greek
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Spray a medium frying pan with oil and set over a medium heat. Add the sausages and onions, and cook for 10-12 mins until the sausages are golden and the onion is cooked through.
- Add the oregano or thyme, olives and tomatoes. Cook for 2-3 mins until the tomatoes begin to burst. Season with freshly ground black pepper and set aside for a few mins.
- Scatter the lettuce and cucumber between two plates. Top each with the sausage and tomato mixture, crumble over the feta, squeeze over a little lemon juice and serve.
Recipe courtesy of HECK
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