6 thick pork sausages
3 fresh figs
2 cups baby rocket leaves
2 tablespoons toasted pine nuts
100 gms feta (Danish)
¼ cup pomegranate seeds
Preheat a non stick frypan to a moderate heat, spray with cooking oil
Cook sausages for 12-15 minutes until golden and caramelized.
Cut figs into small wedge segments
Combine rocket leaves, cooked sausages and figs in a serving dish
Crumble over the feta and toasted pine nuts
Garnish with pomegranate seeds and dress with a drizzle of extra virgin olive oil and balsamic vinegar.