Sausage and White Bean Tray Bake

Preheat oven to 200°C. Peel and cut onion into thin wedges. Coarsely chop garlic cloves.

Pick 1/2 the thyme leaves and set aside.

In a large, deep roasting pan, combine tomatoes, onion, remaining thyme sprigs and most of the garlic. Drizzle over 20ml (1 tablespoon) 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. Carefully 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, Place remaining garlic and red wine vinegar in a bowl and set aside. Pick parsley leaves and finely chop. Place parsley remaining olive oil and remaining thyme leaves in bowl, 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.