Italian sausage, potato and rocket salad

Cooking Time 15 minutes

Ingredients
* 2 1/2 tablespoons olive oil
* 600g thin Italian sausages
* 2 garlic cloves, crushed
* 750g can Tiny Taters potatoes, halved
* 100g baby rocket
* 200g cherry or grape tomatoes, halved
* 1 small red onion, halved, thinly sliced
* basil pesto, to serve (see note)

Method
1. Heat a chargrill over medium-high heat. Brush sausages with 2 teaspoons of oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Remove to a chopping board and thinly slice.
2. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add garlic and potatoes. Cook for 3 to 4 minutes or until potatoes are light golden.
3. Combine rocket, tomatoes, onion and potato mixture in a large bowl. Top with sausages. Season with salt and pepper. Dollop with pesto. Serve.

Notes & tips
* To make your own pesto, place 1 1/2 cups firmly-packed basil leaves, 1/4 cup pine nuts and 2 roughly-chopped garlic cloves in a food processor. Process, scraping down sides, until smooth. With the motor running, slowly add 11/2 cups of oil and process until smooth. Remove to a bowl. Add 60g finely-grated parmesan cheese. Season with salt and pepper.