Name: Beetroot and lentil salad with grilled pork sausages
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Thyme dressing; 1 teaspoon fresh thyme; 1 clove garlic, crushed; 1/2 cup (125ml) red wine vinegar; 1/4 cup (60ml) olive oil; 1 1/2 cup (350g) small brown lentils; 2 sprigs fresh thyme; 850 gram small beetroots, trimmed; 1 tablespoon olive oil; 1 large_piece brown onion (200g), chopped finely; 2 teaspoon yellow mustard seeds; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 cup (125ml) chicken stock; 150 gram baby spinach leaves; 8 thick pork sausages (960g)

Ingredients

Thyme dressing

1 teaspoon fresh thyme

1 clove garlic, crushed

1/2 cup (125ml) red wine vinegar

1/4 cup (60ml) olive oil

1 1/2 cup (350g) small brown lentils

2 sprigs fresh thyme

850 gram small beetroots, trimmed

1 tablespoon olive oil

1 large_piece brown onion (200g), chopped finely

2 teaspoon yellow mustard seeds

2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 cup (125ml) chicken stock

150 gram baby spinach leaves

8 thick pork sausages (960g)

Method

1.Place ingredients for thyme dressing in screw-top jar; shake well.

2.Cook lentils and thyme, uncovered, in large saucepan of boiling water until lentils are just tender; drain, discard thyme. Place lentils in large bowl with half of the dressing; toss gently to combine.

3.Meanwhile, discard any leaves and all but 2cm of the stalk from each beetroot. Boil, steam or microwave unpeeled beetroots until just tender; drain. When cool enough to handle, peel then quarter each beetroot; place in bowl with lentils.

4.Heat oil in large frying pan; cook onion, seeds and spices, stirring, until onion softens. Add stock; bring to the boil. Remove from heat; stir in spinach.

5.Place spinach mixture and remaining dressing in bowl with beetroot and lentil mixture; toss gently to combine.

6.Cook sausages in same cleaned pan until cooked through; serve sliced sausages with beetroot and lentil salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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