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How to make Radish, carrot, cucumber and mint salad with pork sausages

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 500g Coles Thick Pork Sausages
  • 60g baby rocket leaves
  • 2 carrots, peeled into ribbons
  • 1 cucumber, peeled into thin ribbons
  • 1 cup mint leaves
  • 2 tablespoons pine nuts, toasted
  • 1 bunch radishes, trimmed, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

Method

  • Step 1 Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.
  • Step 2 Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.
  • Step 3 Drizzle salad with dressing.