Ingredients

Method

• 500 g lamb sausage
• 250 g portabellini mushrooms
• 200 g baby tomatoes
• 1 medium onion, sliced
• 2 T olive oil
• Rosemary sprigs
• Sea salt and freshly ground black pepper, to taste
For the warm potato and watercress salad:
• 500 g small potatoes, halved
• 2 T red wine vinegar
• 4 T olive oil
• 1 clove garlic, crushed
• 1/2 t Dijon mustard
• Sea salt and freshly ground black pepper, to taste
• 1 punnet watercress

Method

Ingredients

Soak bamboo or wood skewers in water for half an hour to prevent them from burning during grilling.

Slice the sausage into chunks. Mix the mushrooms, tomatoes and onion with the olive oil and a little seasoning. Thread the sausage, mushrooms, tomatoes, onion and rosemary sprigs onto the soaked skewers.

Grill for 4 minutes on each side until the sausage is browned, just cooked and still moist.

Serve with the potato and watercress salad.

To make the warm potato and watercress salad, cook the potatoes in boiling salted water until tender and drain.

Mix the remaining ingredients, except the watercress, together and toss with the drained potatoes. Lightly mix with the watercress and serve immediately.

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