Method

First, cook your sausages. Heat a small splash of oil in a heavy-bottomed pan, then place it over a medium heat, add the sausages and cook for 15-20 minutes, turning the sausages regularly until they are lightly browned all over. Put some kitchen paper on a plate and lift the cooked sausages on to it, and set aside to cool. Don’t wash up the pan (you will need it again shortly).

Next, put the 3 tbsp of oil into a small jug or bowl, and add the vinegar, honey, mustard and a good pinch each of salt and pepper. Whisk everything together to make a dressing, then set aside. Trim the radishes and slice them as thinly as you can, then cut the celery sticks into thin slices. Put the sliced veg into a serving bowl with the salad leaves, then roughly chop the herbs and add these to the bowl, too, tumbling everything gently together to combine.

Take the pan you used to cook the sausages, and place it over a low heat. Put the drained butter beans into the pan and pour in the dressing, stirring them together until the butter beans are just warmed through. Cut the cooked sausages into chunks and add to the bean pan, stirring to mix.

Finally, tip the dressed butter beans and sausage pieces into the serving bowl containing the prepared salad leaves and veg, and toss everything together until well combined. Serve straight away.