Sausage rolls with roasted capsicum relish
(at time of publication)
- ¹/³ cup quinoa, rinsed and drained
- 350g lean beef mince
- 4 shallots, thinly sliced
- 1 large carrot, finely grated, squeezed of excess moisture
- 1 tablespoon store-bought sun-dried tomato pesto
- ¼ cup plus 1 tablespoon finely chopped fresh flat-leaf parsley
- black pepper
- 4 pieces rye Mountain Bread
- 1 egg, lightly beaten
- 2 teaspoons sesame seeds
- 150g store-bought, oil-free roasted capsicum, finely chopped
- ¼ teaspoon dried chilli flakes
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
1 In a small saucepan, over a medium-high heat, place quinoa and ¾ cup of water and bring to the boil. Reduce heat to low, cover and simmer for 10-12 minutes, or until water has evaporated and quinoa is tender. Set aside to cool.
2 Preheat the oven to 180ºC. Line a large baking tray with baking paper.
3 In a large bowl, combine mince, shallots, carrot, pesto, parsley and cooked quinoa. Season with pepper. On a clean work surface, place one piece of bread and brush edges with egg. Place ¼ of the filling along one long side of the bread, about 3cm from the edge. Roll firmly to enclose. Cut log into 4 even rolls. Repeat the process to make 16 rolls.
4 Brush tops with egg and sprinkle with sesame seeds. Place on prepared tray. Bake for 12-15 minutes, or until rolls are golden and the bread is crisp.
5 Meanwhile, in a medium bowl, combine final 5 ingredients well. Serve sausage rolls with relish.
Make it gluten free: Use gluten-free wraps instead of Mountain Bread and check pesto is gluten free.
Make it low FODMAP: Swap shallots for finely sliced spring onion (green leaves only), replace bread with gluten-free wraps and check pesto and roasted capsicum for garlic.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 2g
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