| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Walls |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 1/2 |
|
454 g pkts Walls Pork Sausages |
| 225 |
g |
Baby plum tomatoes; halved (8oz) |
| 4 |
|
Sunburst tomatoes; cut into wedges |
| 225 |
g |
Red cherry tomatoes; halved (8oz) |
| 175 |
g |
Mangetout; finely shredded |
|
|
; (6oz) |
| 1 |
|
Red onion; finely sliced |
| 1 |
bn |
Watercress; washed |
|
|
Grated rind of 1 lemon |
|
|
Grated rind and juice of 1 orange |
| 1 |
ts |
White wine vinegar |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Creme fraiche |
INSTRUCTIONS
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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