Quick & Easy

Beetroot and lentil salad with grilled pork sausages

beetroot & lentil salad with grilled pork sausages


Thyme dressing


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.

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