Double Herby Chicken Sausages & Smashed Potato Salad

• When potatoes have 5 minutes remaining,  
place lemon & herb chicken sausages on a 
second lined oven tray, drizzle with olive oil 
and turn to coat.
• Bake until cooked through, 12-15 minutes.

• Remove oven tray with potatoes from oven.
• Lightly crush the semi-roasted potatoes on the 
tray and drizzle with some more olive oil.
• Return to oven to roast until golden,   
8-10 minutes. 

• While sausages are cooking, thinly slice celery 
(see ingredients). Slice avocado in half, scoop 
out flesh and thinly slice.
• Roughly chop parsley. Finely chop garlic.
• Zest lemon to get a pinch, then slice into 
wedges.

• In a small microwave-safe bowl, microwave 
garlic and a drizzle of olive oil in 10 second 
bursts until fragrant.
• In a large bowl, combine garlic oil, Greek-style 
yoghurt, Dijon mustard (see ingredients), 
parsley, celery, lemon zest and a good squeeze 
of lemon juice.
• Add smashed potatoes, tossing to coat. Season 
to taste with salt and pepper.
• In a medium bowl, combine rocket leaves, 
avocado, a squeeze of lemon juice and a drizzle 
of olive oil. Season to taste.