Sausage and Rocket Salad

Spring is most definately here and what better way to celebrate the season than with a light, refreshing and quick salad. In your next salad why not try shaved fennel?
You might be quitely suprised!

Serves 4

Ingredients
4 Award winning Sausages
1 Punnet Grape tomatoes
½ Fresh Baby fennel bulb
200g Fresh rocket or spinach
½ Salad onion
100ml Red Island olive oil
20ml Balsamic vinegar
Salt & Pepper to Taste

Method:
1) Cook sausages on a medium heat. Don’t prick them with a folk then set aside and let cool;
2) Cut grape tomatoes in half and put into a bowl. With a sharp knife slice the onion and fennel thinly then season with salt, pepper and half of the olive oil;
3) Cut sausages on a slight angle and add to the rest of the ingredients then add the rocket, balsamic vinegar and rest of the olive oil;
4) Toss gently and serve as individual salads or in a large bowl in the middle of the table.

Pete's Tips
- To achieve maximum flavour and moistness try not to prick your sausages whilst cooking.
- Cut all salad ingredients as close to serving time as possible.
- Use a quality local butcher to enjoy the best sausages rather than the big supermarket chains.