Recipe by

Visit website

With all the best bits from a Sunday roast, this tray roast salad is comfort food made healthy... Isn't that what greedy foodie dreams are made of?


Servings

2-3

Total time

0 minutes


Ingredients

  • 200 g mixed salad leaves (strong, peppery varieties such as watercress, rocket or lamb's lettuce work well
  • 500 g baby potatoes
  • 4 sausages (use vegetarian ones if you wish)
  • 1 tbsp dijon mustard
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil + some for the potatoes
  • salt, pepper


Method

  1. Pre-heat the oven to 200°C.
  2. Wash and dry the potatoes. Cut them length-wise and place in a bowl. Add 1 tbsp olive oil and a good pinch of salt and mix until well coated.
  3. Spead the potatoes onto a baking tray. Add the sausages to the side and roast for 30-35 minutes.
  4. In a clean jar, combine the Dijon mustard, balsamic vinegar, olive oil, and a good pinch of salt and pepper. Pop the lid on and shake vigorously.
  5. Remove the tray from the oven and slice the sausages into bite-sized pieces.
  6. In a large salad bowl, layer the salad leaves, roasted potatoes and sausage pieces. Drizzle a few tablespoon of the balsamic and Dijon vinaigrette on top and serve immediately.

Get this recipe plus 5,000 more for FREE

With HeyFood you'll save time & money planning meals while eating simple, delicious & nutritious food

  Eliminate the age-old problem "what's for dinner?"

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks