Radish, carrot, cucumber and mint salad with pork sausages

For a salad bursting with flavour you can't beat this delicious sausage, radish, carrot, cucumber and mint recipe.

• 500g Coles Thick Pork Sausages
• 60g baby rocket leaves
• 2 carrots, peeled into ribbons
• 1 cucumber, peeled into thin ribbons
• 1 cup mint leaves
• 2 tablespoons pine nuts, toasted
• 1 bunch radishes, trimmed, thinly sliced
• 1/4 cup (60ml) olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice

1. Step 1

   Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.

2. Step 2

   Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.

3. Step 3

   Drizzle salad with dressing.