Toulouse Sausages with Potato Salad and Honey Mustard Yoghurt

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ grill to medium-high (if using). Cook potatoes in pot of boiling water for about 12 minutes. Add peas and cook a further 1-2 minutes, until peas are hot through and potatoes are just tender. Drain, run under cold water to cool then leave to drain well.
2. While potatoes are cooking, thinly slice onion (if using) and cut cherry tomatoes in half. Set aside. In a small bowl, whisk together all honey mustard yoghurt ingredients and set aside.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook sausages for about 12 minutes, turning regularly, until browned and cooked through. Remove from pan and set aside, covered, to rest, for 5 minutes. Reserve pan.
4. Return pan to medium heat. Cut each corn cob into 2-3 pieces. Drizzle with oil, sprinkle over corn spice mix and season. Cook for 4-5 minutes, turning regularly, until cooked and slightly charred.
5. Place cooked potatoes, peas, onion, tomatoes, mesclun and half the honey mustard yoghurt (reserve remainder) into a large bowl. Season and gently toss to combine.
6. To serve, divide potato salad and sausages between plates. Serve with some corn and a dollop of tomato sauce or relish and drizzle over extra honey mustard yoghurt (if desired).