Name: SLT salad with crispy pitta croutons
Total time: 1200 s
Yield: 1
Ingredients: 1 wholemeal pitta; 2 1/2 tablespoon olive oil; 1 1/2 tablespoon wholegrain mustard; 1 tablespoon honey; 1/2 tablespoon lemon juice; 2 pork sausage; 4 tablespoon 0% fat Greek yogurt; 125 gram iceberg lettuce; 1 salad onion; 1 tomato

Step 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.

Step 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.

Step 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.

Step 4

Scatter over the cooked sausage and crunchy pitta bits to serve.

SLT salad with crispy pitta croutons

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