Pork, Coriander and Ginger Sausages with Coconut Rice

Steps

1. BBQ hot plate or grill to medium (if using).
2. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir, cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. While rice is cooking, prepare salsa ingredients. Cut tomatoes in half; finely slice red onion; finely shred cabbage until you have about 3 cups worth; cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 1cm. Place all in a large bowl.
4. Add all remaining salsa ingredients to bowl, along with a drizzle of olive oil (if desired). Season to taste with salt and pepper, toss to combine and set aside.
5. While rice is steaming, heat a drizzle of oil in a large fry-pan on medium heat. Cook sausages for 6–8 minutes, turning often until cooked through. Reduce heat if sausage skins start to split.
6. Add sesame seeds to pan and toss to coat sausages in seeds for 20–30 seconds, until lightly golden. Immediately take pan off heat to ensure seeds don’t burn. Remove sausages from pan and use a spatula to scrape out remaining sesame seeds.
7. Spoon ¾ cup cooked coconut rice per person onto each plate and top with pork, coriander and ginger sausages. Serve salsa on the side and garnish with any remaining toasted sesame seeds.