Warm Salad of Sausage, Bacon, Almonds and Chick Pea Shoots
4 good quality lamb sausages (or your sausage of choice)
5 rashers of streaky bacon, sliced into pieces
A good handful of almonds or hazelnuts
10 sage leaves
2 or 3 handfuls of rocket leaves or watercress
2 handfuls of chickpea shoots, or cooked chickpeas
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
Salt and pepper
1 - Heat some olive oil in a non-stick frying pan. Add the bacon and cook until crisp and golden. Remove with a slotted spoon and put aside on kitchen paper.
2 - Add the sausages to the bacon fat and cook gently until cooked right through. Remove and slice into diagonal pieces.
3 - Keeping the pan on the heat, drain some of the fat from the pan then add the bacon and sausage along with the almonds and sage leaves. Cook for 2-3 minutes until the almonds have turned golden and the sage has crisped slightly.
4 - Make the dressing by combining all of the ingredients and mixing well together.
5 - Dress the plates with the hot ingredients, then scatter over the rocket leaves and chickpea shoots, followed by a good drizzle of the mustard dressing. I served it with some simple toasts, rubbed with garlic and drizzled with olive oil.