• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
• Place on lined oven tray. Drizzle with olive oil, sprinkle with crispy seasoning, season with salt and toss to coat. 
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• When wedges have 15 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat.
• Cook herbed pork sausages, turning occasionally, until browned all over and cooked through, 12-16 minutes.

• Just before serving, roughly chop cos lettuce. Thinly slice tomato into wedges.
• In a medium bowl, combine lettuce, tomato, a drizzle of olive oil and vinegar. Season.
• In a small heatproof bowl, microwave honey mustard sauce until heated through, 30 seconds.

• Divide herbed pork sausages, crispy wedges and cos salad between plates.
• Serve with honey mustard sauce. Enjoy!

ELEVATE ME: If you've added extra ingredients to this recipe, slice lemon into wedges and squeeze some lemon juice over the salad. Crumble over cow's milk feta and tear over parsley.