| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Walls | 4 | servings | |
INGREDIENTS
| 4 | Thomas Wall's Pork Sausages | |
| 225 | g | Small new/salad potatoes; cooked (8oz) |
| 1 | bn | Watercress; tough stems removed |
| 1 | bn | Spring onions; sliced |
| 8 | Cherry tomatoes; halved, or 2 | |
| ; tomatoes, chopped | ||
| 3 | tb | Olive oil |
| 1 | tb | White wine vinegar |
| 1 | tb | Fresh chives; chopped |
| Black pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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