Yield: 4 servings
|4||Thomas Wall's Pork Sausages|
|225 grams||Small new/salad potatoes; cooked (8oz)|
|1 bunch||Watercress; tough stems removed|
|1 bunch||Spring onions; sliced|
|8||Cherry tomatoes; halved, or 2|
|; tomatoes, chopped|
|3 tablespoons||Olive oil|
|1 tablespoon||White wine vinegar|
|1 tablespoon||Fresh chives; chopped|
Grill sausages for 10-12 minutes, turning occasionally.
Drain on kitchen paper and cut into pieces.
Place in a salad bowl and add the potatoes, watercress, spring onions and tomatoes.
To make dressing: place all ingredients in a screw top jar and shake together.
Pour over the salad and toss carefully.
Serve on a bed of salad leaves and with crusty bread.
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