Assorted Sausage Bacon Grilled Vegetables and Day Leaf Salad
Overview
Sometimes the house just needs a pot of meat and vegetables that is fragrant and steaming. Use your imagination and combine your favorite ingredients with a little bit of the simplest seasoning. After roasting for half an hour, each ingredient will compete to express its simplest and best taste! Since it's so effortless, why not have a salad with yogurt, capers, and fragrant nuts? Let’s do it together!
Tags
Ingredients
Steps
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Main ingredients
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First preheat the oven to 200C. Use bacon to roll up the sausage, one roll on top of another, put the other ingredients into the pot, drizzle some olive oil (not too much, just let the surface of the meat and vegetables stick a little, no need to stir), add rosemary, sprinkle with salt and grind black pepper, if you like, you can also add some cumin, cinnamon, fennel seeds or other spices that you think will be delicious, and finally rub some lemon shreds on it.
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Place the pot on the middle and upper shelf of the oven and bake for about 30 minutes, until the bacon has turned caramel color and the vegetables are slightly burnt. Each oven has a different temperament. After 20 minutes, you can check it every 10 minutes. It is most reliable. At least... the apples must be baked through and some of the inside will melt to taste!
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Prepare the salad! Put some nuts in a pot, heat over medium heat, stir occasionally until nuts become fragrant and turn golden brown, remove and cool and mash.
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Mix 2tbs Crème Fraîch, 1tbs EXVOilve Oil, caper (crush it with your hands), a little juice from the caper bottle, a pinch of salt, a few drops of lemon juice, stir until completely combined, my favorite saladdripping!
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Pour some salad juice on the big leaf lettuce, sprinkle some chopped mixed nuts, cut the grilled sausage into rounds with the bacon, put it back into the pot to soak in the soup and fat, and then take a bite of the crispy salad, you are satisfied!
