Warm lentil and sausage salad
Sausages and lentils are a great combination - pair them in a salad or a casserole depending on the time of year.
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Cooking tools:
- Saucepan
- Skillet
- Griddle
- Stove
- Cheesecloth
- Jelly bag
- String
- Clothes peg
- Mixing bowl
- Colander
- Cutting board
- Chef's knife
- Spoon
Ingredients
- 200g dark green/Puy lentils
- 3 fresh thyme sprigs
- 2 bay leaves
- 3 garlic cloves, smashed
- 1/4 tsp. black peppercorns
- 1 small onion, peeled
- 1 small carrot, peeled and split lengthwise
- 300g smoked Montbeliard sausage
- 2 tbsp. red-wine vinegar
- 2 tbsp. Dijon mustard
- 6 tbsp. extra-virgin olive oil (substitute half for walnut oil if you have any)
- 3 tbsp. fresh flat-leaf parsley - chopped
- A handful of mustard leaves – roughly chopped
- 4 tbs. finely chopped spring onions/scallions
- Freshly ground black pepper
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