Name: Beef sausage and lentil salad
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: Thyme dressing; 1 teaspoon fresh thyme leaves; 1 clove garlic, crushed; 1/2 cup (125ml) red wine vinegar; 1/4 cup (60ml) olive oil; 2 cup (400g) brown lentils; 2 sprigs fresh thyme; 20 baby beetroots (500g), trimmed; 8 thick beef sausages; 2 teaspoon olive oil; 1 brown onion (200g), chopped finely; 2 teaspoon yellow mustard seeds; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 cup (125ml) chicken stock; 100 gram baby spinach leaves

Beef sausage and lentil salad

Lentils have a nutty, earthy flavour that helps ground the strident richness of the sausages and pungency of the mustard and spices in this robust salad.

Serves 4

Cook

1H 10M

Ingredients

Thyme dressing

1 teaspoon fresh thyme leaves

1 clove garlic, crushed

1/2 cup (125ml) red wine vinegar

1/4 cup (60ml) olive oil

2 cup (400g) brown lentils

2 sprigs fresh thyme

20 baby beetroots (500g), trimmed

8 thick beef sausages

2 teaspoon olive oil

1 brown onion (200g), chopped finely

2 teaspoon yellow mustard seeds

2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 cup (125ml) chicken stock

100 gram baby spinach leaves

Method

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

2.Cook lentils in large saucepan of boiling water with thyme until lentils are tender; drain, discard thyme. Combine lentils in large bowl with half the dressing.

3.Meanwhile, boil, steam or microwave unpeeled beetroots until tender; drain. When cool enough to handle, peel and halve beetroots.

4.Cook sausages in heated oiled grill pan until cooked. Stand 5 minutes, slice thickly.

5.Heat oil in small saucepan; cook onion, seeds and spices, stirring, until onion softens. Add stock; bring to a boil.

6.Combine onion mixture, spinach, beetroot, sausage and remaining dressing in bowl with lentils.

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