Griddled Sausage & Baby Gem Salad

I love summer food but I tend to overindulge, I just can’t help it. And that’s where these divine Porky Lights come in. I wanted to make a summer salad that was packed with flavour, but just slightly less decadent and they contain less than 50% fat compared to regular Porky Whites but they’re just as delicious. I’m serving them with griddled gem lettuce which is a revelation as it turns beautifully sweet and the whole salad sits on top of a stunning butterbean, Greek yogurt and horseradish dressing. Simply a summer sensation!

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Ingredients

Porky Lights pork sausages 400 g
frozen peas 100 g (drained)
little gem lettuce 2 (wedges)
tomatoes 4 (wedges)
lemon ½ (zest & juice)
fresh thyme 1 tsp (chopped)
butter beans 400 g (drained)
Greek yoghurt 3 tbsp
horseradish sauce 2 tsp

Method

Cook the Porky Lights Pork Sausages

Heat a dash of oil in a large frying pan over a medium heat. Fry the Porky Lights Sausages for 15 minutes, turning regularly.
Once cooked, remove from the pan and let them cool, then cut into bite-size pieces.

Char the gem lettuce

Cut the little gem lettuce into 4 wedges, keeping the root intact. Finely chop the fresh thyme.
Heat a griddle or a frying pan over a medium heat. Drizzle the lettuce wedges with some oil and sprinkle with the thyme. Add the lettuce to the pan, cut side down and cook for around 4 - 5 minutes, until charred, rotating every 2 minutes.

Prep the rest of the ingredients

Put the peas in a bowl of cold water to defrost, then drain when defrosted.
Cut the tomatoes into wedges. Zest and juice the lemon (you’ll use the juice for the dressing and zest for finishing the salad).

Make the dressing

To make the dressing, place the drained butter beans, Greek yoghurt, horseradish sauce, a dash of oil and the lemon juice into a food processor and blitz until smooth. Season to taste with salt and pepper.

Assemble the salad

To assemble the salad, spread ¾ of the dressing onto a salad platter, top with ½ the peas and the lettuce, then scatter over the sausages and tomatoes. Finish with the remaining dressing and peas and the reserved lemon zest. Serve up and enjoy!

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