Ingredients (11)
- 1 leek, cut into 4cm-thick slices
- 1 large fennel, cut into wedges
- 500g Kent pumpkin, seeded, cut into wedges
- 2 garlic cloves, thinly sliced
- 1/2 cup (125ml) chicken stock
- 1/4 cup (60ml) olive oil
- 1kg Coles Thin BBQ Pork Sausages
- 200g Coles Bakery Stone Baked White Sourdough Vienna, torn into pieces
- 4 sage leaves, coarsely chopped
- 250g haloumi, coarsely chopped
- Coles Australian Baby Rocket, to serve
Method
- Step 1 Preheat oven to 200C. Arrange the leek, fennel, pumpkin and garlic in a large baking dish. Drizzle the stock evenly over the vegetables. Season. Bake for 15 mins.
- Step 2 Meanwhile, heat 1 tablespoon of the oil in a large frying pan over high heat. Add the sausages and cook, turning, for 5 mins or until golden brown.
- Step 3 Remove the baking dish from oven. Turn the fennel mixture. Add the sausages to the dish. Combine the bread, sage, haloumi and remaining oil in a small bowl. Arrange over the sausage mixture in the dish. Bake for 15-20 mins or until vegetables and sausages are golden brown and cooked though.
- Step 4 Sprinkle with the rocket leaves to serve.