Breakfast rosti stacks with sausage and smoky butter beans recipe | Sainsbury`s Magazine

Ingredients

• 8 vegan sausages* (frozen or chilled)
• 4 tomatoes, halved
• 2 tbsp olive oil
• 3 large Maris Piper potatoes (about 600g), peeled
• 3 spring onions, finely chopped
• 4 tbsp plain flour*
• 1 tbsp chia seeds
• 2 tbsp extra virgin olive oil, plus extra to fry the rosti
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tbsp caster sugar
• 1 tbsp white wine vinegar
• 1 x 400g tin butter beans, rinsed and drained
• 1 x 260g pack young spinach
• 2 tbsp mixed seeds, toasted
• finely chopped chives