PORK AND FENNEL SAUSAGE WITH WITLOF AND MACADAMIA SALAD

Preparation time 10 mins Cooking time 15 mins Serves 6

6 pork and fennel sausages

2 red onions, skin on, sliced

into 6 wedges lengthways 40ml extra virgin olive oil

3 witlof, leaves trimmed, separated 2 handfuls flat-leaf parsley leaves 1 handful baby red basil

leaves or sorrel leaves

150g macadamia nuts, roasted,

roughly chopped

Crusty bread, to serve Wholegrain mustard, to serve

DRESSING

60ml red wine vinegar

2 eschalots, finely sliced

2 Tbsp wholegrain mustard

1 Tbsp Dijon mustard

Juice of ½ lemon

2 cloves garlic, finely grated Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp honey

120ml extra virgin olive oil 20ml water

STEP 1 Preheat barbecue, chargrill pan or frying pan over medium heat.

STEP 2 Brush sausages and onion wedges with oil, then barbecue on all sides for about 15 minutes until cooked, turning every few minutes. Remove from heat and slice sausages lengthways.

STEP 3 To make dressing, whisk vinegar, eschalot, mustards, juice and garlic in a medium jug. Season, then stir in honey. Gradually whisk in oil, then water, whisking until smooth. Set aside.

STEP 4 Mix witlof, parsley and red basil in a bowl with half the macadamias. Add half the dressing and toss.

STEP 5 Put sausage on a platter with onion. Partially cover with witlof mixture.

STEP 6 Scatter over remaining macadamias and drizzle with remaining dressing. Serve with bread and extra mustard on the side.