Yield: 4 servings
Measure | Ingredient |
---|---|
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 |
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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