Pre-heat your oven to 200°C and line an oven tray with foil.
Place the sausages to one side and the truss tomatoes on the other. Drizzle both the sausages and tomatoes with olive oil.
Bake for 20 minutes and check the tomatoes.
Carefully remove the tomatoes when they are slightly blistered. Put them to one side to rest so their juices settle.
Continue to bake the sausages for a further 15 minutes, rotating every few minutes so they brown all over. Once the sausages are cooked, set aside to cool.
Prepare your greens by cutting the ends off the asparagus, the beans and the snow peas. Place them in a large bowl. Fill your kettle and bring to the boil.
Once the kettle is boiled, pour the water over the greens. After 30 seconds, use tongs to take your greens from the boiled water to ice water for a further 30 seconds.
Remove the greens from the ice water to a paper towel and pat dry. This method is blanching and will keep the greens fresh and crisp while enhancing their colour.
On a platter, scatter the greens. Drizzle with balsamic glaze and top with crushed hazelnuts.
Slice the sausages on an angle and layer the slices on the salad with the roasted truss tomatoes, Danish feta and basil.
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