Summer sausage, lentil and roast tomato salad recipe
Mustard-dressed warm lentils and rocket form a bed for caramelised tomatoes and chunky herby sausages in this hearty but not hefty dish
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Colander
- Serving bowl
Ingredients
- 100g dried Puy lentils or lentilles vertes, rinsed
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 x 250g pack Sundream plum vine tomatoes, or similar
- ¼ tsp caster sugar
- ¼ tsp garlic granules, plus a pinch
- 3 tsp olive oil
- 6 chicken chipolatas* or sausages* of your choice (we used Heck Chicken Italia)
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 40g wild rocket
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