Italian Sausage with Potato & Watercress Salad
30 mins | Serves: 4
- 500g Peppercorn Extra Lean Beef Sausages
- 600g chat potatoes, halved
- 150g semi dried tomatoes, chopped
- 100g fresh watercress leaves
- 1 avocado, diced
- ½ red onion, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
1 – Preheat a non-stick fry pan over medium heat and cook the sausages, turning occasionally until cooked through. Set aside to cool slightly then slice.
2 – Cook potatoes in a large saucepan of boiling salted water until tender. Drain and place in a bowl to cool slightly.
3 – Add tomatoes, sausages, avocado, red onion and watercress to potatoes. Combine the oil and lemon juice and drizzle over the salad. Season to taste with pepper, toss and serve.