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.
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Cooking tools:
- Mason jar
- Saucepan
- Mixing bowl
- Stove
- Microwave
- Steamer basket
- Grill pan
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Peeler
- Colander
- Plate
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
- 2 cups (400g) brown lentils
- 2 sprigs fresh thyme
- 20 baby beetroots (500g), trimmed
- 8 thick beef sausages
- 2 teaspoons olive oil
- 1 brown onion (200g), chopped finely
- 2 teaspoons yellow mustard seeds
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 cup (125ml) chicken stock
- 100 grams baby spinach leaves
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