W01 - open briefing: max 35 min: use Zhoug

• Slice the courgette into crescents. In a bowl mix the courgette with a drizzle of olive oil, season to taste with salt and pepper. 
• Bake the courgette in the oven for 10-12 minutes. Then, transfer it back to the bowl and mix it with the zhoug.

• Finely chop the onion.
• Cut half of the lemon into wedges and juice the rest into a salad bowl.
• Add the sugar, extra vierge olive oil and onion to the lemon juice. Mix everything together.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

• Heat a drizzle of olive oil in a lidded frying pan over medium-high heat and fry the sausages for 3 - 4 minutes until evenly browned.
• Cover with the lid and fry for a further 6 - 7 minutes over medium heat or until done, turning regularly.

• Roughly chop the coriander. Quarter the tomatoes.
• Add the tomatoes and coriander to the onion in the salad bowl, mix well and season to taste with salt and pepper.