Jamie Oliver’s Crispy sausage

and potato salad

TOTAL TIME 30 MIN | SERVES 6

2.2 lb (1 kg) baby potatoes, Pepper for seasoning

larger ones halved Extra virgin olive oil
Olive oil, splash A large bunch of fresh flat leaf
6 Certified Humane® parsley, leaves picked
spicy sausages A bunch of spring onions,
Zest and juice of 1 lemon trimmed and finely sliced
1 tablespoon mustard 1/2 a bulb of fennel
Salt for seasoning Approx. 2 oz (70 g) arugula

1. Cook the potatoes in a pan of salted boiling water for 12 to

15 minutes, or until cooked through. Meanwhile, put a large frying pan
on a medium heat and add a splash of olive oil. Cut the sausages into
small chunks or slices, then fry for around 8 minutes, or until golden
and cooked through.
2. In a large bowl, mix the lemon zest and most of the juice with
twice as much extra virgin olive oil, the mustard and a pinch of salt
and pepper. Roughly chop and add the parsley leaves, along with the
spring onions.
3. Drain the potatoes, leave to steam dry for a couple of minutes, then
tip into the bowl of dressing and toss to coat. Leave for 5 minutes. In
another bowl, use a vegetable-peeler to shave the fennel into lovely
thin slices, then toss with the arugula and remaining lemon juice.
4. When you’re ready to serve, toss the crispy sausage through the
potatoes, then top with the fennel rocket salad. Delicious!

PER SERVING (1/6 of the recipe): 360 calories, 15 g protein,

19 g total fat, 5 g saturated fat, 34 g carbs, 4 g fibre, 1000 mg sodium

Ingredient and nutrition content of recipes may vary due to changes in product formulation,
recipe substitutions, portion size and other factors.