Ingredients
- 1 pack Hellers Homegrown Lamb Sausages
- 30g pecans toasted and roughly chopped
- 1 bunch asparagus - bottoms trimmed
- 2 oranges
- 1/4 red onion finely sliced
- a good handful of both baby spinach and rocket leaves
- Fresh Mint Dressing:
- 1 small bunch fresh mint leaves finely chopped
- 1 small bunch fresh Italian parsley leaves finely chopped
- 1/2 lemon zested and juiced
- 1 clove garlic finely chopped
- 1 tbsp red wine vinegar
- 1 tbsp pomegranate molasses [or use 1 tbsp red wine vinegar]
- 100ml olive oil
Method
- To make the dressing combine all the ingredients into a small bowl and whisk together, set aside
- Using a small knife remove the orange skin and any pith that remains. Cut the oranges into thin circles and then in half again, set aside
- Sear the asparagus on the bbq or in a fry pan in a little olive oil for a few minutes until just tender, remove from heat and set aside
- In a fry pan or on the bbq cook the sausages over medium heat until thoroughly cooked. Remove from heat and allow to sit for a few minutes to allow the juices to settle
- To assemble cut the cooked sausages lengthways and then into halves. Arrange the all salad ingredients onto a large serving plate and drizzle with a small amount of mint dressing
- Serve with extra mint dressing, a side of fresh bread or boiled new potatoes are lovely with it too