Sausage, Chard & Beans With Kūmara Somun

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

	400g chard or silverbeet
	500g lamb or beef sausages
	3 tablespoons olive oil
	1 red onion, cut in thin wedges
	1 x 300g jar roasted capsicum, drained and sliced
	1 x 400g can white beans such as cannellini, drained
	juice of 1 lemon
	1 cup roughly chopped soft herbs such as mint, parsley, basil
	extra virgin olive oil, to drizzle
	kūmara somun, to serve (see recipe)

1.	Heat the oven to 150°C.
2.	Remove the leaves from the chard or silverbeet and shred.
3.	Take the stems and cut off and discard about one third at the base end then slice the remaining stems thinly.
4.	Split the skin of the sausage and remove. Crumble the sausage.
5.	Heat 1 tablespoon of oil in a large sauté pan over a high heat and cook the sausage for about 5 minutes until brown and cooked through.
6.	Transfer to a heatproof dish and put in the oven to keep warm.
7.	Add the remaining 2 tablespoons oil to the pan over a medium-high heat and cook the onion for 5 minutes.
8.	Add the chard stems and cook for 2 minutes then add the capsicum and beans and cook for 5 minutes to heat through.
9.	Stir through the chard leaves to wilt, then add lemon juice, salt and pepper to taste.
10.	Arrange on a serving plate and top with the warm sausage and herbs and drizzle with extra virgin olive oil.
11.	Serve with kūmara somun.