LAMB SAUSAGES WITH PEARL COUSCOUS
Serves six
- 18 EMH lamb sausages
- 200 g pearl couscous
- 200 g cucumber
- 6–8 apricots
- 150 g feta cheese cubes
- pomegranate seeds
- a bunch of parsley and mint
dressing:
- 3 garlic cloves
- 6 tbsp cold-pressed olive oil
- 2 tbsp apple cider vinegar
- salt
- freshly ground black pepper
Cook the couscous according to the packet instructions. Drain and rinse under cold water. Dice the cucumber into small cubes and finely chop the herbs. Halve the apricots, remove the stones and grill or lightly pan-fry them cut side down. Remove from the heat, let cool slightly and cut into pieces (set a few aside for garnish if you like). To make the dressing, peel the garlic cloves and grate finely. Place in a small jar with a screw-top lid, add the oil, vinegar, and salt and pepper to taste. Screw the lid on tightly and shake until everything is combined. Place all the salad ingredients in a bowl, pour over the dressing and toss well. Grill the sausages or sear quickly on both sides in a pan and serve with the salad.
QUICK OVEN BAKE WITH LAMB SAUSAGES
Serves four
- 12 EMH fresh lamb sausages
- 2 tins of steamed lentils
- cold-pressed olive oil
- balsamic vinegar
- 2 rosemary sprigs
- 400 g cherry tomatoes
Pour the lentils into an oven dish, arrange the sausages and tomatoes on top. Scatter over the rosemary sprigs and drizzle with olive oil and balsamic vinegar; season with herb salt if needed. Roast in a preheated 180 °C oven until the sausages are cooked through. Serve with toasted bread.
