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Ingredients:
1 small red onion, sliced
into crescents
6 merguez sausages, sliced fairly
thinly on the diagonal
200g baby spinach, well washed
250g cooked green or puy lentils
(from a can or pack)
1 red pepper, diced
2 tbsp finely chopped parsley
flaked sea salt
Dressing
200g cherry tomatoes,
cut into quarters
1 tsp mustard
2 tsp red wine vinegar
pinch of sugar
flaked sea salt
freshly ground black pepper

319 calories per serving

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Lentil and Merguez Sausage Salad

SERVES: 4

Lentils and sausages always work well together and this salad is no exception – beautiful served while still warm.The dressing is fab and there’s no oil so it’s nice and low cal.

Heat a griddle pan for at least 5 minutes until it’s extremely hot. Put the onion in a small bowl, sprinkle it with salt and pour over some cold water. Leave it to stand for 5 minutes, then drain.

Grill the sausages on the hot griddle for a couple of minutes on each side, until cooked through and well charred. Remove them from the heat and set aside.

Divide the spinach between 4 plates. Arrange the lentils, red pepper and drained red onion over the spinach, then top with the cooked sliced sausages.

For the dressing, put the tomatoes in a frying pan and warm them through until they start giving out juice. Whisk the mustard, red wine vinegar and sugar into the juices and cook for a further minute or so. Season with salt and pepper.

Drizzle the tomato dressing over the salad and sausages, then sprinkle with parsley and serve immediately.