Ingredients

  • ½ tbsp olive oil
  • 795g Sainsbury's Taste the Difference Cumberland Sausages, cut into 2-3cm pieces
  • 1 onion, finely diced
  • 1 fennel bulb, finely diced
  • 2 cloves garlic
  • 1 red peppers, sliced
  • 1 tbsp tomato puree
  • 400g tin plum tomatoes
  • ½ tbsp fresh thyme leaves, roughly chopped
  • 1 tsp dried oregano
  • 50g black olives, pitted
  • 250g halloumi, cut into ½cm slices
  • 14g fresh basil leaves, torn

For the salad

  • ½ cucumber
  • 200g jubilee vine tomatoes
  • 14g fresh mint, roughly chopped
  • ½ lemon, juiced

Method

  1. 1

    Heat the oil in a 24cm round ovenproof dish on the hob over a medium/high heat and add the sausage pieces. Cook for 4-5 minutes until browned all over, then remove from the pan. Add the onion and fennel to the pan and cook for 5 minutes, until softened and lightly golden. 

  2. 2

    Add the garlic and peppers and cook for 1 minute, then add the tomato purée, tinned tomatoes, thyme and oregano with a splash of water. Return the sausages to the pan and add the olives. Simmer everything together for 10 minutes, then remove from the heat. 

  3. 3

    Meanwhile, halve the cucumber and scoop out the seeds, then cut into half moons. Roughly chop the vine tomatoes, then mix with the cucumber and mint. Dress with the lemon juice and season. 

  4. 4

    Lay the halloumi pieces out over the top of the dish then place under a hot grill. Cook for 3-4 minutes, until the halloumi is deep golden and everything is bubbling. Leave to cool slightly for a few minutes, then garnish with the torn basil leaves and serve with the salad. 

Nutritional Details

Each serving provides
  • Energy 2332kj 557kcal 28%
  • Fat 42.0g 60%
  • Saturates 17.5g 88%
  • Sugars 7.8g 9%
  • Salt 2.79g 47%

% of the Reference Intakes

Typical values per 100g: Energy 687kj/164kcal

Each serving provides

12.0g carbohydrate 4.0g fibre 30.7g protein

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