Leek corn salad with poultry sausage

Name: Leek corn salad with poultry sausage
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 small onion (e.g. red); 100 g Leeks (leek); 1 knife tip Vegetable broth; 1-2 TABLESPOONS Fruit vinegar; 1/2 TEASPOON Mustard (e.g. more granular); 7-10 Tbsp salt, pepper; 50 g low-fat poultry meat sausage; 50 g Lamb's lettuce; 2 tablespoons (50 g) Corn grains (tin); 1 disc (50 g) farmhouse bread

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 small onion (e.g. red)
100 g Leeks (leek)
1 knife tip Vegetable broth
1-2 TABLESPOONS Fruit vinegar
1/2 TEASPOON Mustard (e.g. more granular)
7-10 Tbsp salt, pepper
50 g low-fat poultry meat sausage
50 g Lamb's lettuce
2 tablespoons (50 g) Corn grains (tin)
1 disc (50 g) farmhouse bread

Directions

1
Peel the onion. Clean and wash the leek. Cut both into fine rings. Boil up about 6 tablespoons of water, broth and vinegar. Steam leek and onion for about 2 minutes. Season to taste with mustard, salt and pepper. Let cool off
2
Cut the sausage into half slices. Clean and wash the lamb's lettuce. Mix both with corn, leek and onion with marinade. Season to taste. Add bread