Griddled Sausage & Baby Gem Salad

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!