Beef Sausages with Rosemary Roasted Potatoes and Tomato Broccoli Salsa

Steps

1. oven to 220°C. Bring a full kettle to the boil. Line an oven tray with baking paper.
2. Toss potatoes, rosemary and chilli flakes (if using) on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 25–30 minutes, until golden and cooked through. Turn once during cooking.
3. Chop broccoli into small florets and roughly dice stalk. Place in a heat-proof bowl with salt and cover with boiling water. Cover with a plate and leave for 5–ˆ6 minutes, until bright green and tender. Drain well, return to bowl and set aside.
4. Dice tomatoes ƒcm and finely dice red onion. Place in bowl with drained broccoli, add the remaining tomato broccoli salsa ingredients and stir to combine. Season with salt and pepper.
5. Heat a drizzle of olive oil in a fry-pan on low-medium heat. Cook sausages for ƒ10–ƒ12 minutes, turning regularly, until cooked through. If they brown too quickly reduce heat. Remove pan from heat, cover and rest for a few minutes.
6. Roughly chop silverbeet and toss through hot potatoes to wilt.
7. Divide rosemary roasted potatoes and beef sausages between plates and top with tomato broccoli salsa.