This one pan dinner has a summery vibe thanks to colorful vegetables, plenty of garlic and a refreshing, light lemon sauce. Children love it.

1⁄2 medium yellow onion, diced

1 medium redor yellow bell pepper, diced

1 medium courgette cut into bite sized pieces

1 kohl rabi or Diakon cut into bite sized pieces

3–4 cloves garlic, coarsely chopped

2 tsp smoked paprika, adjust as needed for your taste

1/4 to 1/2 tsp cayenne pepper

Salt and Ground black pepper, as needed

3 tbsp (42 g) butter

12 oz (336 g) raw pork sausage, sliced into 11⁄2” (4-cm)-thick rounds

Juice of 1 medium lemon

2 tsp dried parsley

1. In a large bowl, combine the onion, bell pepper, diakon, courgette and garlic. Sprinkle the Seasoning, salt and black pepper over the vegetables and stir to coat them with the spices.

2. Melt the butter in a large, heavy-bottomed skillet pan on a medium high heat. Add the vegetables and cook them for 3 to 4 minutes, stirring them occasionally, or until they start to soften.

3. Stir in the sausage pieces and cook the mixture, stirring it occasionally, for 5 to 7 minutes, or until the sausage is browned.

4. Add the lemon juice and parsley and stir the mixture to combine the ingredients.

PER SERVING: Calories: 450 cal | Carbs: 8 g | Fibre: 2 g | Net carbs: 6 g