1 packet Hellers Lamb & Thyme Sausages
500g baby potatoes, cut into wedges (we love Wilcox Vivaldi Gold)
1 box (200g) Jelly Bean Tomatoes (we love Beekist)
2 red onions, cut into wedges
200g kale leaves, torn (we love the Fresh Growers)
2 sprigs rosemary (we love Superb Herb)
Liquid coconut oil (we love Olivado)
For the Salsa Verde 1 cup fresh basil (we love Superb Herb)
½ cup Italian parsley (we love Superb Herb)
¼ cup mint (we love Superb Herb)
¼ cup thyme (we love Superb Herb)
1 clove garlic, finely chopped
1 small red chilli, seeds removed and finely chopped
2 tablespoons white wine vinegar
1/3 cup Extra Virgin olive oil (we love Olivado)
Preheat the oven to 220C. Place potatoes and sausages on a large tray. Drizzle liquid coconut oil. Season with salt and pepper. Bake in the oven for 30 minutes.
Add the tomatoes and onion on the tray. Drizzle some more oil and return it into oven for a further 15-20 minutes. Turn the sausages occasionally to brown evenly.
While the tray is in the oven, make the salsa verde. Process all the herbs,chilli, garlic, vinegar, oil and salt until well combined. And smooth.
Add the kale on the tray and bake for a further 10 minutes.
Serve the tray drizzled with some salsa verde and more salsa aside in a small bowl.