This recipe takes inspiration from Nigella Lawson’s Merguez with Halloumi and Flame-roasted Peppers.
I like Nigella’s` recipe because it so easy and basically a one-dish meal (and regular readers know how much I love one-dish meals!). However, I have done my take on it using local and seasonal
I am not a big fan of flavoured sausages, but when they are as tasty as The Organic Farm’s, Beef, Cumin and Coriander Sausages it’s easy to make an exception. The sausages from The Organic Farm Butchery are made with organic meat, are gluten-free and have no nasty additives, making them perfect for those with certain food
allergies and intolerances.
Spicy Sausages with Halloumi, Capsicum & Zucchini
You will find wonderful juices in the bottom of the pan, spoon these over when serving.
The sausages I have used are pre-cooked.
1 Preheat oven to 220°C.
2 Cut sausages into bite-sized pieces and place in a roasting dish. Dice halloumi into 5mm pieces; core capsicums and cut into 1cm pieces; and cut zucchini into 1cm slices, if slices are large cut in half. Add halloumi and vegetables to pan with sausages. Drizzle with oil and toss to combine and coat with oil.
3 Bake for 30 minutes or until vegetables are cooked and
sausages and halloumi are browned and heated through. Add most of the coriander, reserving some for scattering, if you wish, and toss to combine. Serve hot, warm or at room temperature, scattered with remaining coriander.
Happy cooking and eating.
Recipe by Rachel Blackmore
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