Pork Sausages & Kumara Wedges

While the wedges are roasting, heat a large frying pan over a high heat with a drizzle of olive oil. Add the classic pork sausages and cook, turning regularly, until browned all over, 5-6 minutes. Remove the tray from the oven and push the wedges slightly to the side. Add the sausages and bake until cooked through, a further 12-15 minutes.

While the sausages are cooking, wipe out the frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Roughly chop the tomato. Thinly slice the pear.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, brown sugar, balsamic vinegar (for the relish) and the salt. Stir to combine and bring to a simmer. Stir occasionally until thickened, 5-8 minutes. Add the butter and stir through until melted.

While the relish is cooking, add the balsamic vinegar (for the dressing) to a large bowl with a drizzle of olive oil and a pinch of salt and pepper. Stir to combine. Add the mixed salad leaves, pear and tomato. Just before serving, toss to combine.