Preparation Time: 30 minutes

Serve: Main 4, Entree 8


2 teaspoons wholegrain mustard

2 tablespoons honey

500 g thick chicken sausages (your choice) sliced diagonally

750 g chat potatoes

250 g broccoli, cut into small pieces

½ small red cabbages, shredded

2 celery stalks, thinly sliced diagonally

¼ bunch of shallots, thinly sliced diagonally

1 granny smith apple, cut into matchsticks

½ cup ranch or 1000 island dressing (or similar)

¼ cup roasted almond kernels, roughly chopped


1. Combine mustard and honey in a small bowl and toss sausage pieces until covered. Heat a large non-stick frying pan over medium-low heat. Add sausages. Cook and turn until browned, sticky and cooked through. Put aside in large bowl.

2. Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Boil for 8-10 minutes or until just tender. Drain. Refresh under cold water. Cut into quarters and add to the sausages.

3. Place the broccoli in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Drain. Refresh under cold water. Add broccoli, cabbage, celery, onion, apple to the sausages and potatoes.

4. Toss to combine and season to taste. Serve drizzled with dressing and sprinkle with almonds.