Nico's harissa cocktail sausage traybake with herby tahini yoghurt

Ingredients

Serves: 4

Timing: 30 mins

• 1 x 400g tin tomatoes
• 2 tsp tomato puree
• 3 tsp harissa paste
• 1 tsp chilli paste
• 2 x 400g tin butter beans, drained
• 1 jar roasted peppers, drained and sliced
• 16 cocktail sausages
• ½ block feta

For the herby yoghurt

• 150g Greek yoghurt
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• Handful dill, finely chopped (keep some for garnish)
• Handful of flat leaf parsley, finely chopped (keep some for garnish)
• Drizzle olive oil
• Salt and freshly ground pepper

Method

1. Preheat oven to 200C.
2. Brown sausages in a large baking tray with a drizzle of oil.
3. Once browned add the tomatoes, tomato puree, harissa, chilli paste, butter beans and sliced roasted peppers to a. Season and mix everything together.
4. Sprinkle the feta cheese over the top. Cook in the oven for 25 minutes until bubbling and the sausages are cooked through.
5. Whilst the sausages are in the oven, mix the ingredients for the yoghurt together starting with the garlic and lemon.
6. Remove the tray bake from the oven and drizzle over the herby yoghurt, finishing with a drizzle of olive oil and some of the chopped parsley and dill.