• 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 lemon & herb chicken sausages, turning, until browned all over and 
cooked through, 12-15 minutes. 

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

• Divide lemon herb 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 to serve.