CHICKEN, SPINACH & PINE NUT SAUSAGES
WITH SUGAR SNAPS & FREEKEH
Serves: 4 | Prep time: 5 mins | Cook time: 35-45 mins
Simplicity at it’s best – 2 of our team’s favourites, Chicken, Spinach & Pine Nut Sausages and Thistle Be Good Freekeh come together to make a no fuss, light, mid-week meal.
We always love to have some of the Thistle Be Good Products in our pantry. They’re easy to cook and have great flavour. Just add some protein, veges and you have delicious meal that’s far from boring.
Feel free to add some extra veges to this dish- maybe steamed greens stirred through the freekeh or honey glazed carrots.
Recipe and images courtesy of Alana Lowes.
4 Meat at Billy’s Chicken, Spinach & Pine Nut sausages
1 packet Thistle Be Good Ancient Grains Freekeh with Green Lentils, Almonds and Pine Nuts
900ml hot vegetable stock
150g sugar snap peas, sliced in half
¼ cup mint leaves
¼ cup coriander leaves
To prepare the Thistle Be Good Ancient Grains, place the contents of the packet into a saucepan and add 900ml boiling water. Cover and simmer 35-45 mins or until the liquid is fully absorbed by the grains. Remove from the heat and let it sit, covered for a further 5 mins. It is ready when the freekeh and lentils are tender. If they begin to stick before they are cooked through, add a little more stock or water.
Meanwhile, to cook the sausages, place a frying pan over a medium-high heat and add the sausages. Cook for 7-10 minutes, turning half way through. Set aside.
To serve, slice the sausages. Stir the sugar snap peas through the hot freekeh to warm them through. Spoon the freekeh onto a serving platter and top with the sliced sausages and then scatter the fresh mint and coriander over the top, finish by squeezing the lemon over it all.