GRILLED MEDITERRANEAN SAUSAGES WITH BAKED RICOTTA VEG
SERVES 4 PREP 20 MINS COOK 40 MINS PER SERVE 3070kj COST $$$
500g baby new potatoes 250g fresh ricotta ⅓ cup pitted Sicilian olives ¼ cup olive oil finely grated zest, juice, ½ lemon 4 zucchini, quartered lengthways 500g pork sausages 2 cups rocket SMOKY TOMATO CHUTNEY 4 ripe Roma tomatoes, quartered, cored 1 small red onion, unpeeled, quartered 1 tsp smoked paprika 1 garlic clove, roughly chopped ¼ cup caster sugar ¼ cup red-wine vinegar 2 tbsp sultanas
1 Preheat oven to hot, 200°C. Line two oven trays with baking paper. 2 Cook potatoes in a medium saucepan of boiling, salted water, 12-15 minutes, until just tender. Drain well. 3 SMOKY TOMATO CHUTNEY Arrange tomato and onion skin-side up on tray. Spray with olive oil. Bake 10-15 minutes, until skins begin to blister and colour. Discard onion skins and tomato skins and seeds. Transfer to a food processor with paprika and garlic. Pulse until smooth. In a small saucepan, combine tomato mixture with sugar, vinegar and sultanas. Stir over medium heat to dissolve sugar and reduce until thickened. Season to taste. 4 Spread potatoes over a tray. Using a potato masher, squash each potato slightly. Crumble large chunks of ricotta over and scatter with olives. Drizzle with half oil and season. Roast 20-25 minutes, until golden brown and crisp. 5 Meanwhile, preheat a chargrill pan or barbecue grill on high. In a large bowl, combine remaining olive oil, lemon zest and juice. Add zucchini, tossing to coat. Season. Grill vegetables 2-3 minutes, each side, until just tender. 6 Using same chargrill pan, grill sausages on medium, 10-12 minutes, turning until golden brown and cooked through. Slice in half on an angle. 7 Arrange rocket, potato mixture, grilled zucchini and sausages on a serving platter. Dollop with smoky tomato chutney to serve.