Ingredients
1 cup French-style lentils
3 cups cold water
1 bay leaf
2 tsp olive oil
8 good quality pork sausages
½ 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
Equipment
- 1 saucepan
- 1 frypan
- 1 baking tray
- 1 large bowl
Instructions
- 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.
