Breakfast Salad

INGREDIENTS
For the salad:
2 red capsicums, de-seeded & roughly chopped
10 -12 cherry tomatoes, cut in half
1 cucumber, roughly chopped
6-7 lettuce leaves, torn
5-6 fresh basil leaves
6-7 chicken sausages, roughly chopped
10-12 boiled baby potatoes cut in half
1 fresh red chilli, de-seeded & finely chopped
For the salad dressing
3 Tbsp red wine vinegar or lemon
1 tsp Dijon mustard
Salt & pepper to taste
2 tsp honey
5-6 Tbsp extra virgin olive oil
METHOD
Heat 2 Tbsp of olive oil in a pan. Saute the sausages and potatoes for 2 minutes on medium heat. Season with salt & pepper
Add the red chilli and cook for 2-3 minutes.
Toss the sausages & potatoes and add them to the platter.
In the 2nd pan heat 2 Tbsp of olive oil.
Fry 2 eggs, sunny side up on low heat.
Place them on the platter.
For the dressing
Shake all the ingredients together in a jar.
Pour as much as desired onto the veggies and serve.
Store the extra dressing in the fridge to use for upto 2 weeks.