Halve sweet potatoes lengthways and toss with oil, salt and pepper on a lined oven tray. Roast for 25 minutes or until golden and tender.
2. Secure sausage by pushing skewers through to form a cross. Rub with oil. Place on a hot bbq or frypan for 6-8 minutes on each side, or until cooked through. (see notes)
3. Roughly chop parsley and thyme. Blend with 1/3 cup olive oil and 1 1/2 tbsp vinegar using a stick mixer to desired consistency. Season with salt and pepper.
4. Slice cucumber and capsicum, trim and slice snow peas. Toss together with leaves in a serving bowl (see notes).
5. Serve sausage with roasted sweet potatoes, salad and chimichurri sauce.
Toss salad with 1 tbsp chimichurri sauce and 1 tbsp olive oil if you like your side salad dressed.
You can cook the sausage in the oven if preferred.
No beef option - Sausage coil is replaced with 4-pk chicken marylands.
Slash marylands and rub with oil, salt, pepper and fresh thyme leaves. Roast in the oven on 220ºC for 25 minutes or until cooked through. Alternatively cook on the barbecue.
Sausage coil (beef) 700g
Parsley 1/3 bunch
Thyme 1/3 packet
Continental cucumber 1/2
Yellow capsicum 1
Snow peas 1/3 bag
Mesclun leaves 1/2 bag (100g)
From your pantry:
olive + oil (for cooking), salt, pepper, skewers, white or red wine vinegar