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.
- 1 hr 10 mins cooking
- Serves 4
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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
Beef sausage and lentil salad
- 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
Beef sausage and lentil salad
- 1Place ingredients for thyme dressing in screw-top jar; shake well.
- 2Cook 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.
- 3Meanwhile, boil, steam or microwave unpeeled beetroots until tender; drain. When cool enough to handle, peel and halve beetroots.
- 4Cook sausages in heated oiled grill pan until cooked. Stand 5 minutes, slice thickly.
- 5Heat oil in small saucepan; cook onion, seeds and spices, stirring, until onion softens. Add stock; bring to a boil.
- 6Combine onion mixture, spinach, beetroot, sausage and remaining dressing in bowl with lentils.
