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
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

View an easy to print version

Lentil and Merguez Sausage Salad


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.