Truss Tomato Salad with Potatoes and Goat’s Cheese

Ingredients

  • 250 grams Truss Tomatoes, cut into chunks
  • 600 grams potatoes, scrubbed
  • 5 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh tarragon or parsley
  • 1/2 tsp Salt and freshly ground black pepper
  • 4 Italian sausages
  • 120 grams goat’s cheese, broken into chunks

Method

  1. Cook the potatoes in boiling, salted water until tender. Drain well then cut into big chunks.
  2. Combine 4 tbsp of the oil with the lemon juice and tarragon and season with salt and pepper. Put the potatoes in a serving dish, pour over half the dressing, mix well and leave to cool slightly.
  3. Meanwhile, heat the remaining tbsp of oil in a frying pan over medium heat and fry the sausages for about 15-20 minutes until cooked. Cut into thick slices on the diagonal. Cool slightly then add to the potatoes with the Truss Tomatoes and salad leaves.
  4. Drizzle over with the remaining dressing and top with the goat’s cheese.

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