Feta, sausage and harissa omelette wrap

Serves 1-2

2 good-quality pork sausages 1 tbsp rapeseed oil 2 large eggs, beaten Salt and black pepper 1 tbsp chives, chopped 1 tsp harissa paste 50g Feta, crumbled 1 tbsp fresh coriander, chopped Handful of mixed salad greens

Snip off one end of each sausage and squeeze the meat from its casings. Chop into small chunks. Heat one tablespoon of the rapeseed oil in a large non-stick pan over a medium heat and cook the sausage meat for 4-5 minutes until thoroughly browned. Remove with a slotted spoon and set aside.

In a small bowl, beat the eggs together with some salt and pepper and a small splash of water.

Wipe the non-stick pan with kitchen paper and heat the remaining oil over a medium heat. Add the egg mixture and swirl the pan so that they spread out thinly across the whole pan.

Sprinkle the eggs with the chives and cook for around one minute or until the eggs set.

Run a spatula underneath the omelette and slide it out of the pan, flat, onto a countertop or chopping board. Spread the omelette thinly with the harissa paste.

Scatter the omelette with the cooked sausage meat, Feta, fresh coriander and salad leaves. Roll the omelette up and cut in half on a diagonal. Season with a little more salt, if needed, and serve. Per Serving 265kcals, 21.5g fat (7g saturated), 4.2g carbs, 2.4g sugars, 12.9g protein, 0.7g fibre,