Ingredients

Method

• 250 g Woolworths pork chipolatas
• honey, for coating
• 100 g Woolworths baby spinach, rocket and watercress salad, washed
• 1 x 400 g can butter beans, drained and rinsed
• 100 g celery, sliced diagonally
• 1 bulb fennel, thinly sliced
• 80 g fresh peas
• 100 g mangetout
• 4 limes, peeled and sliced
• 2 avocados
• 200 g baby marrows, thinly sliced lengthways
For the dressing, whisk:
• 1 t fennel fronds, roughly chopped
• 1 t celery leaves, roughly chopped
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1 shallot, finely chopped
• 2 T honey
• 1⁄3 cup olive oil
• 1 T wholegrain mustard
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

 

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1. Heat the oil in a pan and fry the chipolatas until golden brown and cooked through, about 8 minutes. Add the honey and shake pan to coat the chipolatas. Set aside.

2. Place the salad leaves on a platter and top with the remaining ingredients.

3. Pour over the dressing or serve alongside the salad in a small bowl.

Find more salad recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim