Sausage rolls with roasted capsicum relish

Instructions

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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.