A sweet and sour dressing cuts through the richness of sausage in this simple tray bake. Plump butter beans, cherry tomatoes, and fresh leaves round it all out for a rustic midweek dish full of delicious contrast.
Preheat oven to 200°C fan-forced. Remove core and seeds from capsicum and slice into strips. Peel and thinly slice eschalot.
Line a shallow roasting tray with baking paper. Place capsicum, eschalot, tomatoes and pine nuts on tray. Drain and rinse butter beans and add to tray. Season with salt and pepper.
Place currants, honey and 30ml (1 1/2 tablespoons) red wine vinegar in a bowl and mix to combine.
Pour currant marinade over vegetables and mix well to coat. Place sausages on top of vegetables and drizzle with half the oil. Roast, turning sausages once, for 30 minutes or until sausages are golden brown and cooked through and vegetables are very tender.
While tray bake is cooking, pick parsley leaves and roughly chop.
Remove tray from oven. Scatter over parsley and carefully stir through sausages and vegetables. Place spinach leaves in a bowl with remaining oil and remaining red wine vinegar, season with salt and pepper and toss to combine. Divide sausages, vegetables and salad between bowls to serve.