Pork sausages with warm lentil salad

Serves:

Serves 4

Ingredients

• 1 cup French-style lentils
• 3 cups (750ml) cold water
• 1 bay leaf
• 2 tsp olive oil
• 8 good quality pork sausages
• 1/2 cup Italian parsley, leaves picked
• 1/2 red onion, finely sliced
• 1 tomato, diced
• 2 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 100g feta cheese
• 80g baby spinach

Method

Preheat oven to 200°C (180°C fan-forced).

Place lentils and 3 cups cold water in a saucepan with the bay leaf. Bring to the boil, reduce heat and simmer for 25 minutes until tender.

Meanwhile, heat oil in a frypan over medium heat and brown sausages on all sides. Transfer to a baking tray and bake for 10-12 minutes until cooked through.

In a large bowl, combine parsley, onion, tomato, oil and vinegar. Drain lentils and add straight to bowl. Combine well. Crumble over feta cheese. Season well.

Place a handful of baby spinach leaves on each plate. Top with a large spoonful of lentil salad and two sausages.

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Serving Suggestions

Note

• French-style black lentils or Puy lentils are available in supermarkets. They hold their shape when cooked better than brown lentils.
• You could use goats cheese in place of the feta if you prefer.
• Recipe by Greer Worsley, who blogs at Typically Red.