Sausage and White Bean Tray Bake

Preheat oven to 200°C. Cut onion into thin wedges and coarsely chop 3 garlic cloves.

Pick 2 teaspoons of thyme leaves and set aside.

In a large, deep roasting pan, combine tomatoes, onion, remaining thyme sprigs and chopped garlic cloves. Drizzle over 30ml (11⁄2 tbs) olive oil, season with a pinch of salt flakes and cracked black pepper and bake for 8-10 minutes or until starting to colour.

Drain and rinse cannellini beans. Remove roasting pan from oven, add beans and stir to combine. Place sausages on top, return to oven and roast, turning occasionally, for 20-25 minutes or until golden. Set aside to rest for 5 minutes.

Meanwhile, finely chop 1⁄2 remaining garlic clove. Pick parsley leaves from stems and finely chop. Place parlsey and garlic in a small bowl with picked thyme leaves, red wine vinegar and remaining oil, season to taste and stir to combine.

Slice sausages in half diagonally. Divide sausage and bean mixture between serving bowls. Top with rocket leaves, drizzle over herb dressing and sprinkle with parmesan to serve.