Yield: 4 servings
|1 teaspoon||Olive oil|
|1½||454 g pkts Walls Pork Sausages|
|225 grams||Baby plum tomatoes; halved (8oz)|
|4||Sunburst tomatoes; cut into wedges|
|225 grams||Red cherry tomatoes; halved (8oz)|
|175 grams||Mangetout; finely shredded|
|1||Red onion; finely sliced|
|1 bunch||Watercress; washed|
|Grated rind of 1 lemon|
|Grated rind and juice of 1 orange|
|1 teaspoon||White wine vinegar|
|Salt and freshly ground black pepper|
|2 tablespoons||Creme fraiche|
FOR THE DRESSING
1. Heat the oil in a frying pan and cook the sausages for 10 minutes, turning occasionally, until golden.
2. Meanwhile mix together the tomatoes, mangetout, red onion and watercress in a large salad bowl.
3. Remove the sausages from the heat, quickly slice diagonally and toss into the salad ingredients.
4. Whisk together the dressing ingredients and add 15ml (1tbsp) of the pan juices. Season to taste. Drizzle over the salad and serve with fresh crusty bread.
Cooks Tips Baby plum tomatoes are very sweet and can now be found in most of the larger supermarkets. However they can be substituted with more cherry tomatoes.
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