Recipe

Lamb sausage and lentil salad

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Lamb sausage and lentil salad
  • 1 cup split red lentils
  • 1 bunch (170g) asparagus, thickly cut diagonally
  • 1 1/ 2 cups frozen peas
  • 100 gram baby spinach
  • 50 gram fetta, crumbled
  • 1 tablespoon chopped chives
  • 1/4 cup bought balsamic dressing
  • 500 gram thick lamb sausages
  • lemon wedges, to serve

Method

Lamb sausage and lentil salad
  • 1
    Rinse lentils under cold water. Cook lentils in a large saucepan of boiling salted water for 10 minutes or until almost tender. Add asparagus and peas; boil for 2 minutes more or until cooked. Drain. Refresh under cold running water. Transfer to a large bowl. Add spinach, fetta, chives and dressing; toss to combine. Set aside.
  • 2
    Preheat a char-grill pan to high. Add sausages; cook and turn for 10-12 minutes or until browned and cooked. Slice thickly. Add to lentil mixture; toss to combine.
  • 3
    Serve salad with lemon wedges.

Notes

Use any flavoured sausage or sliced char-grilled chicken breast fillets.

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