Super Speedy Summer Sausage Salad

Steps

1. a medium pot of salted water to the boil. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Cook potatoes, covered, in pot of boiling water for 12–15 minutes, until soft. Add peas to pot for last 1 minute of cook time. Drain well and set aside, in a colander, to cool slightly.
3. While potatoes are cooking, cook the sausages. Heat a drizzle of oil in a large fry-pan on medium heat. Cook sausages for 6–7 minutes, turning often, until cooked through. Reduce heat if sausage skins start to split. Set aside, covered, to keep warm.
4. Cook peas in small pot of boiling water for 1 minute, then drain and refresh under cold water. Cut cherry tomatoes in half and roughly chop spinach leaves. Toss peas, tomatoes and spinach in a large bowl, along with mint and crumble through feta.
5. Combine all dressing ingredients in a small bowl and set aside.
6. Just before serving, slice sausages 1–2cm on an angle. Add cooked potatoes, sausages and dressing to bowl with salad. Gently toss to combine and season to taste with salt and pepper.
7. Divide super speedy summer sausage salad between plates.