A Tru-Cape apple and sausage salad recipe.
Try this hearty salad as a perfect lunch on its own or as an accompaniment to the roasted pork recipe which will follow next week.
APPLE AND SAUSAGE SALAD WITH LEMON AND HERB DRESSING
250g new potatoes
15ml olive oil
500g chicken chipolata sausages
200g frozen Edamame beans
1 pillow packet of wild rocket
1 large red onion, peeled and thinly sliced
3-4 radishes, thinly sliced
3 Tru-Cape Fuji apples, cored and sliced into wedges
125ml mint leaves
125g feta cheese, drained and cubed
100ml olive oil
60ml fresh lemon juice
5ml Dijon mustard
Small clove of garlic, crushed
Salt and pepper
A small handful of fresh herbs, finely chopped (lemon thyme, dill and parsley)
Boil the potatoes until tender, drain and then halve them.
Heat the olive oil in a pan and fry the sausages until cooked, drain on paper towel and cut each one in half diagonally.
Boil the Edamame beans in water for 5 minutes then drain. Remove the beans from the pod.
Put the rocket into your serving dish and arrange all the ingredients on top.
Pour over the dressing and toss to combine. Serve immediately.
DRESSING: Combine all the ingredients in a screw top jar and shake well to combine.