Spring Salad with Chipolatas and Goat's cheese


  • 1 Pack Perfectly Balanced Beef and Carrot Chipolatas
  • 1 tablespoon of Extra Virgin Oil
  • 1 bunch green asparagus, cut into 5 cm pieces
  • 100 g sugar snap peas, halved lengthways
  • 1 baby leaves salad mix 
  • 1 avocado, diced
  • 2 radishes, thinly sliced
  • 1 zucchini, peeled into ribbons

Honey & Mustard dressing

  • 2 tablespoons white vine vine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1 tablespoon wholegrain mustard


  1. Heat 1 tablespoon oil in a pan on low to medium heat. Cook chipolatas for 10-15 minutes turning frequently until fully cooked. Keep warm. 
  2. In the meantime, prepare the ingredients for the salad and the yoghurt dressing.Cook the sugar snap peas and asparagus in a saucepan for 2 minutes or until tender crisp. 
  3. Place vinegar, oil, honey and mustard in a jar. Shake until well combined, season. 
  4. In a large serving bowl combine mixed leaves, asparagus, snap peas, avocado, radishes and zucchini. Sprinkle with the dressing, and toss to combine. 
  5. Top with Chipolatas and goats cheese.