Tray roast salad (GF, V version)

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?

2-3

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

Pre-heat the oven to 200°C.
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.
Spead the potatoes onto a baking tray. Add the sausages to the side and roast for 30-35 minutes.
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.
Remove the tray from the oven and slice the sausages into bite-sized pieces.
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.