Watercress, sun-blush tomato and sausage wraps

Method

1. Preheat the grill to high. Arrange the sausages on a baking tray and grill for 10-12 minutes, turning occasionally, until cooked through.
2. Allow to cool slightly, then halve lengthways. In a small bowl, combine the mayonnaise, yogurt, the garlic clove, crushed, the mint sprigs, roughly chopped, and plenty of salt and pepper.
3. Spread equally over the wraps, then top with the sun-blush tomatoes. Add watercress to each wrap, then divide the sausage halves among them. Roll up, securing with a cocktail stick if needed, then slice in half and serve.
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