Cooking Instructions
1.
Preheat the oven to 200/180 fan/gas 6. Cook the
Collection British pork sausages (2)
to pack instructions. Tear the
wholemeal pitta (1)
into bite size pieces and toss with ½ tbsp of the
olive oil (40 mL)
in a roasting tin. Season well and bake for 8-10 minutes along with the sausages until golden and crunchy.
2.
Meanwhile, whisk together the remaining oil with the
wholegrain mustard (25 g)
,
M&S pure honey (20 g)
,
lemon juice (8 mL)
, and plenty of seasoning. Once the sausages are cooked, roughly chop and toss with 1tbsp of the dressing.
3.
Stir the remaining dressing into the
Collection 0% fat Greek yogurt (70 g)
and season with plenty of black pepper. Toss together the
iceberg lettuce (125 g)
,
salad onion (1)
and
tomato (1)
along with a few spoonfuls of the yoghurt before drizzling more on top.
4.
Scatter over the cooked sausage and crunchy pitta bits to serve.