Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | 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 \N | Cherry tomatoes; halved, or 2 |
| \N \N | ; tomatoes, chopped |
| 3 tablespoons | Olive oil |
| 1 tablespoon | White wine vinegar |
| 1 tablespoon | Fresh chives; chopped |
| \N \N | Black pepper |
DRESSING
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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