LOADED SNAG ROLLS with CORN RELISH

1. Peel and thinly slice onion. Cook in a heated small pan with butter for 5 minutes. Remove kernels from corn cob and dice capsicum. Add to pan with turmeric, honey, vinegar and 1/2 cup water. Simmer over medium-low heat, stirring occasionally.

2. Heat a large pan with oil. Cook sausages (turning) for 10 minutes, or until browned and cooked through.

3. Combine yoghurt (see tip!) with crushed garlic, season with salt and pepper. Cut carrots and cucumber into sticks. Rinse lettuce leaves, slice avocado.

4. Use a stick mixer to blend relish to desired consistency. (we left ours quite chunky.) Season to taste.

5. Assemble snag rolls (toast rolls if preferred) with relish, avocado, lettuce leaves, sausage and aioli. Serve with vegetable sticks on the side.

Tip!
Add 1-2 tbsp mayonnaise to yoghurt for slightly sweeter aioli.
Use a little dried or fresh chilli for a spicy relish.

relish
1 onion
20g butter, for cooking
1 corn cob
1 red capsicum
1 1/2 tsp ground turmeric
3 tsp honey
2 tbsp white wine vinegar

oil, for cooking
6 beef herb & garlic sausages

1/2 cup natural yoghurt
1 garlic clove

2 carrots
1 lebanese cucumber
40g mixed leaves
1 avocado

6 long rolls

salt and pepper, for seasoning