Glamorgan Sausage and Watercress Salad with Mustard Dressing
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Ingredients
- 150 g caerphilly cheese
- 1 leek
- 100 g breadcrumbs
- 1 egg
- 0.5 tsp english mustard
- 80 g watercress
- 200 g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tbsp cider vinegar
Nutrition (per serving)
- Calories
- 360 kcal
- Protein
- 15.6 g
- Carbohydrate
- 20.8 g
- of which sugars
- 3.7 g
- Fat
- 23.2 g
- of which saturates
- 8.6 g
- Fibre
- 2.9 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely grate the caerphilly cheese and finely chop the leek, then mix with the breadcrumbs, beaten egg and english mustard in a bowl. Season and shape into eight small sausages.
- 2
Fry the sausages in a little of the olive oil for 8-10 minutes, turning often, until golden and crisp all over, then leave to cool slightly.
- 3
Whisk the remaining olive oil with the wholegrain mustard and cider vinegar to make a dressing.
- 4
Toss the watercress and halved cherry tomatoes with the dressing.
- 5
Arrange the salad on plates and top with the warm Glamorgan sausages, halved or whole.
- 6
Drizzle with any extra dressing and serve.
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