Fresh summer lunches are solved with this delicious vegetarian dish

Serves 4


  • 8 x Goodlife Beetroot & Feta Sausages with Roasted Fennel
  • 1 x Butternut Squash, peeled & cubed
  • 200g Feta or Goats Cheese
  • Pumpkin Seeds
  • 200g Kale
  • 100g Pea Shoots
  • 30ml Olive Oil


How to make:

  1. Cook the sausages as per the instructions on the back of pack.
  2. Pre-heat the oven to 180c/Gas Mark 6.
  3. Lightly toss the chopped Butternut Squash in the oil. Place onto a baking tray, and put in the centre of the oven for around 25-30 minutes, until cooked and golden.
  4. Mix the Pea Shoots an Kale in a bowl and split equally between 4 dishes/plates.
  5. Crumble the feta on top of the salad.
  6. Slice the sausages into 3/4 and add to the salad.
  7. Sprinkle with some pumpkin seeds and a dressing of your choice.
  8. Enjoy!