Beetroot and Lentil Salad with Grilled Pork Sausages

Ingredients

• Thyme dressing
• 1 teaspoon fresh thyme
• 1 clove garlic, crushed
• 1/2 cup (125ml) red wine vinegar
• 1/4 cup (60ml) olive oil
• 1 1/2 cup (350g) small brown lentils
• 2 sprigs fresh thyme
• 850 grams small beetroots, trimmed
• 1 tablespoon olive oil
• 1 large_piece brown onion (200g), chopped finely
• 2 teaspoons yellow mustard seeds
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 cup (125ml) chicken stock
• 150 grams baby spinach leaves
• 8 thick pork sausages (960g)