- serves 2 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 4 English pork sausages
- 400 g piece watermelon, peeled
- 1 bunch mint, leaves picked
- 250 g cherry tomatoes
- 150 g marinated goat cheese, plus 1 tbsp oil
- 50 ml balsamic vinegar
- salt, to taste
Instructions
- Preheat the oven to 200 ˚C (fan forced 180˚C). Heat a grill pan over medium-high heat.
- Cook the sausages, turning regularly until browned on all sides. Transfer the pan to the oven and bake for 15 minutes or until cooked through.
- Meanwhile, dice the watermelon and cut the cherry tomatoes in half. Place the watermelon, tomatoes, goat cheese and oil, vinegar and a pinch of salt in a bowl and gently toss. Transfer to a serving bowl and tear over the mint.
- Serve the sausages with the salad on the side.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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