Serves: 4
Ingredients
- 6 sausages
- 400 g small new potatoes, cooked and halved
- 2 tbsp olive oil
- 4 spring onions, sliced
- 150 g cherry tomatoes, halved
- 1 bag Italian or Continental salad leaves
- 2 tbsp dry white wine vinegar
- 1 tsp clear honey
- Dash of Tabasco sauce
Method
Grill the sausages under a medium grill for 8-10 minutes, turning them occasionally until browned on all sides. Thinly slice and leave to cool. Heat 1 tbsp of the olive oil in a non-stick frying pan, add the potatoes and saute for 6 minutes or until golden brown. Add the sausages, spring onions and cherry tomatoes and saute for 3 minutes. Finally add vinegar, olive oil, tomato puree, honey and Tabasco sauce and toss well. Remove from the heat. Empty the salad leaves into a large bowl, add the potato mixture and toss to mix. Serve immediately.
Recipe by British Leafy Salads Association
