New Recipe: Easy Snags with Roast Vegie Salad

Good quality, grass fed, organic sausages on the BBQ can fit perfectly within your real food lifestyle, especially when paired with a nutritious salad like this one. Your mid-week dinner to the rescue.

Ingredients (Serves 4)

  • 8 grass fed sausages (e.g. Cleaver’s Organic Beef Sausages)

Roasted Vegetable Salad:

  • 1 onion, sliced into wedges
  • 2 garlic cloves, peeled
  • 2 zucchinis, diced into large chunks
  • 1 large head of broccoli, floretted
  • 500g butternut pumpkin, peeled & diced into cubes
  • 100g spinach leaves
  • 2 tablespoons hemp seeds
  • Dairy Free Sour Cream, to taste
  • Sea salt & pepper, to taste


  1. Preheat the oven to 200°C and line two baking trays with baking paper.
  2. Add onion, garlic, zucchini, broccoli and pumpkin to a large bowl and toss through oil. Season well and transfer to the oven, roasting for 25 minutes, turning at the half way mark.
  3. In a large salad bowl, add spinach and hemp seeds and toss through roasted vegetables. Top with dairy free sour cream.
  4. On a medium-hot barbeque grill, add sausages to the grill and cook them slowly, turning every couple of minutes until they are brown all over and cooked through.  
  5. Serve the sausages alongside the salad.

Recipe developed by Head Honcho Steph Lowe and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Steph & Elyse here.

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