By Dominic Franks, AKA @dominthekitchen. I love summer food but I tend to overindulge, I just can’t help it. And that’s where these divine Porky Lights come in. I wanted to make a summer salad that was packed with flavour, but just slightly less decadent and they contain less than 50% fat compared to regular Porky Whites but they’re just as delicious. I’m serving them with griddled gem lettuce which is a revelation as it turns beautifully sweet and the whole salad sits on top of a stunning butterbean, Greek yogurt and horseradish dressing. Simply a summer sensation!
Cook the Porky Lights Pork Sausages
- Pre-heat the oven to 180°C, add the sausages to a baking tray, drizzle over a dash of olive oil and cook for 25 - 30 minutes, until cooked through (turn halfway through).
- Once cooked, remove from the oven and let them cool, then cut into bite-size pieces.
Char the gem lettuce
While the sausages are cooking, cut the gem lettuce into 4wedges, keeping the root intact. Finely chop the fresh thyme.
Heat a griddle or a frying pan over a medium heat. Drizzle the lettuce wedges with some olive oil and sprinkle with the thyme.
Add the lettuce to the pan, cut side down and cook for around 4- 5 minutes, until charred, rotating every 2 minutes.
Prep the rest of the ingredients
- Put the peas in a bowl of cold water to defrost, then drain when defrosted.
- Cut the tomatoes into wedges. Juice and zest the lemon (you’ll use the juice for the dressing)
Make the dressing
- Zest and juice the lemon (keep the zest to sprinkle on top of the finished salad).
- To make the dressing, place the drained butterbeans, Greek yoghurt, horseradish sauce, 1 tablespoon olive oil and the lemon juice into a food processor and blitz until smooth. Season to taste with salt and pepper.
Assemble the salad
- To assemble the salad, spread ¾ of the dressing onto a salad platter, top with ½ the peas and the lettuce, then scatter over the sausages and tomatoes. Finish with the remaining dressing and peas and the reserved lemon zest. Serve up and enjoy!
400g Porky Lights Sausages
Olive oil
1 sprig fresh thyme, leaves picked & finely chopped
- 100g frozen peas, defrosted
- 2 gem lettuce, cut into wedges
- 4 tomatoes, cut into wedges
For the butter bean dressing
- 400g butter beans, drained
- 3 tbsp Greek yoghurt
- 2 tsp horseradish sauce
- 1 tbsp olive oil
- ½ lemon, zest and juice
- Salt and pepper to taste
