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Roasted parsnip & carrot pita pockets with sausage and green olive salsa
Roasted parsnip & carrot pita pockets with sausage and green olive salsa
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elevate gourmet sausage pita pockets with zesty green olive salsa.
Ingredients:
  • 500g parsnips, quartered
  • 2 bunches baby (Dutch) carrots, trimmed or 500g carrots, halved, quartered
  • 1 tsp chilli flakes
  • 80ml olive oil
  • 6 good-quality pork & fennel sausages
  • 250.00 ml flat-leaf parsley leaves
  • 21.00 gm lemon juice
  • 5.90 gm Dijon mustard
  • 50g pitted green olives, chopped
  • 25g unsalted butter
  • 1 garlic clove, finely chopped
  • 6 pita breads, halved
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to a toasty 200°C and cover a generous-sized baking tray with shiny foil.
  • In a pot, cover parsnip with cold, salted water and bring to a simmer. Cook for 5 minutes until almost tender, then add carrots and cook for another 2 minutes. Drain and transfer to a baking tray. Sprinkle with chili, drizzle with 2 tablespoons of oil, and season. Roast for 30 minutes, turning occasionally. Add sausages and roast for an additional 15 minutes until cooked through.
  • In a food processor, blend parsley, lemon juice, mustard, olives, and 2 tablespoons of oil until it forms a coarse paste. Add seasoning to taste.
  • In a pan, gently melt butter over low heat. Stir in garlic and cook for 1-2 minutes until aromatic. Use the garlic butter to coat the insides of the pitas. Slice sausages and fill pitas with roasted vegetables, olive salsa, and salad leaves.

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