Chicken Sausage Mezze Plate with Zhoug Courgette

• Slice the courgette into crescents.
• Transfer the courgette to another parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
• Roast the courgette in the oven for 10 - 12 minutes.
• Transfer the courgette to a bowl and add the zhoug*, then toss well to coat.

*Take care, this ingredient is spicy! Use as preferred.

• Finely chop the onion.
• Cut half of the lemon into wedges and juice the rest into a salad bowl.
• Add the sugar, extra virgin olive oil and onion to the salad bowl. Mix well to combine, then set aside, stirring occasionally.

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

• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the sausages for 3 - 4 minutes, or 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.
• Cut the tomato into wedges.
• Add the tomato and coriander to the salad bowl. Season to taste with salt and pepper, then toss well to combine.