Sausages with warm lentil salad

Tam West

The lentils, carrots and potatoes can be cooked in advance and reheated in the microwave when needed.

Ingredients

1 ½ cups	Green lentils, small (Main)
6 Tbsp	Extra virgin olive oil
2 medium	Carrots, diced 2cm
300 g	Potatoes, peeled, diced 2cm
12 large	Pork sausages, or 18 smaller ones, use your favourite, (I used the smaller L'Authentique brand Traditional Toulouse Pork sausages) (Main)
1 small	Red onion, finely chopped
1 stick	Celery, thinly sliced
1 handful	Parsley, small, coarsely chopped
3 Tbsp	White wine, or cider vinegar
150 g	Cherry tomatoes, halved
0	Garlic cloves, large, finely chopped

Directions

1. Bring a large saucepan of water to the boil. Add the lentils and boil gently for 20 minutes or until the lentils are completely tender. Drain well and place in a warm serving bowl. Add 4 Tbsp of the oil and mix well.
2. Meanwhile drop the carrots and potatoes into another saucepan of boiling water and boil for 5 minutes or until tender. Drain well and add to the lentils.
3. Heat the remaining oil in a large frying pan over moderate heat and add the sausages. Fry until cooked through and browned.
4. Add the onion, celery, parsley, tomatoes, garlic and vinegar to the lentil mixture. Mix well, taste and season. This is the salad.
5. Serve the sausages on the salad.

More of Ray's light recipes

• Poached chicken and vegetables with tomato mustard relish
• Kiwi navarin