8 pork and herb sausages
8 rashers back bacon
110g green beans, trimmed
For the dressing:
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 heaped tsp thin honey
salt and pepper
1/2tsp made mustard
1 bag young spinach leaves, washed and dried
1 large red pepper, sliced
50g pine nuts

1. Preheat the grill to high. Cook the sausages for 15-20 minutes, turning occasionally until golden brown and thoroughly cooked, drain on kitchen paper.

2. Grill the bacon for 5-7 minutes crispy, drain on kitchen paper, then sliced the sausages and crumble the bacon.

3. Meanwhile, cook the beans in boiling water for 5-6 minutes until just cooked but crisp, drain and refresh in cold water.

3. Mix all the dressing ingredients together, and set aside.

4. Put the spinach, red pepper and pine nuts into a large salad bowl, add the cooked sausages, bacon and beans. Spoon over the dressing, toss and serve immediately with bread.

Tip:

Replace the sausages with cooked chicken for a healthier salad.

Food Features rating: Raw Spinach - Great for Iron & Vitamins.