375 g reduced-fat beef sausages, quartered
1 red onion, chopped
3 assorted capsciums, chopped
2 tablespoons Hungarian paprika
400 g can crushed tomatoes
1 kg cooked tiger prawn, peeled and de-veined, tails off
2 baby fennel bulbs, thinly sliced
1 large bunch watercress, leaves picked
⅓ cup chopped fresh herbs, such as dill, parsley and chives
⅓ cup fruity-flavoured fat-free dressing
- Heat 2 teaspoons olive oil in a non-stick frying pan over medium heat. Add sausage pieces and cook until browned all over. Transfer to a plate and set aside.
- Heat a further 2 teaspoons olive oil in pan and add the onion and capsicum. Cook, stirring often, for 5 min. Add paprika and cook for 1 min. Return all sausage pieces to pan.
- Add the tomatoes and 1 full can of water. Bring to the boil, reduce heat to medium- low and simmer for 10-15 min or until sauce has thickened. Serve with steamed green beans. Garnish with fresh herbs and cracked black pepper.