Lamb & veg kebabs & watercress salad recipe | WW TASTE

Ingredients

• 500 g lamb sausage
• 250 g portabellini mushrooms
• 200 g baby tomatoes
• 1 medium onion, sliced
• 2 T olive oil
• Rosemary sprigs
• Sea salt and freshly ground black pepper, to taste
• For the warm potato and watercress salad:
• 500 g small potatoes, halved
• 2 T red wine vinegar
• 4 T olive oil
• 1 clove garlic, crushed
• 1/2 t Dijon mustard
• 1 punnet watercress