Serves - 4, Cook - 30 mins, Prep - 15 mins

Keep dinner simple yet spectacular with Curtis' chargrilled sausages with sweet potato. A recipe that will never fail you.

• Dairy free

• Egg free

• Gluten free

• High in dietary fibre

• High in protein

• Lactose free

• No added sugar

• Nut free

• Peanut free

• Sesame free

• Soy free

• 2 serves veg or fruit

Ingredients

500g sweet potatoes, peeled, cut into 2cm-thick slices

2 tbs olive oil, divided

8 (560g pkt) Coles Honey BBQ Beef Sausages

1 tbs Coles Italian Red Wine Vinegar

1½ tsp Coles Wholegrain Mustard

40g Coles Australian Baby Spinach & Rocket

1/4 red onion, thinly sliced

Method

Step 1

Position a rack in the bottom half of the oven and preheat the oven to 200°C (180°C fan-forced). Preheat a large heavy baking tray in a hot oven for at least 10 mins.

Step 2

In a large bowl, toss sweet potatoes with 1 tbs oil to coat—season with salt and pepper. Arrange the sweet potatoes in a single layer on a hot tray. Roast, turning the sweet potatoes over as needed, for 25-30 mins or until sweet potatoes are golden brown and tender.

Step 3

Meanwhile, preheat a chargrill pan over medium-high heat. Chargrill the sausages for 12-15 mins or until caramelised and cooked. Transfer to a plate.

Step 4

In a small bowl, whisk the vinegar, mustard and remaining 1 tbs oil to blend. Season to taste with salt and pepper. In a large bowl, toss the sweet potatoes with the vinaigrette, spinach and rocket mixture and red onion. Transfer the salad to a large serving platter.

Step 5

Serve the sausages with the sweet potato salad.