Ingredients (Serves 4)

• 6 Lincolnshire sausages
• 1 tbsp olive oil
• 400g/14oz small new potatoes, cooked and halved
• 4 spring onions, trimmed and sliced
• 150g/5oz cherry tomatoes, halved
• 1 x 130g bag Italian or Continental salad leaves

For the dressing

• 1 tbsp olive oil
• 2 tbsp dry white wine vinegar
• 1 tbsp tomato purée
• 1 tsp clear honey
• Dash of Tabasco sauce

Preheat the grill to medium and cook the sausages for 8-10 minutes, turning them occasionally until browned on all sides and cooked through. Thinly slice and leave to cool.

Heat the olive oil in a non-stick frying pan, add the potatoes and sauté for 6 minutes, until golden brown.

Add the sausage slices, spring onions and cherry tomatoes and sauté for 3 minutes. Finally, stir in all the dressing ingredients and toss together well.

Remove from the heat.

Empty the salad leaves into a large bowl, add the potato and sausage mixture and toss to mix. Serve immediately.