Sausage and Lentil Salad with Roasted Squash
Serves 4
Ingredients for Roasted Squash
- 1 butternut squash, peeled, deseeded and cut into chunks
- 2 garlic cloves, peeled and finely chopped
- ½ red chilli, deseeded and finely chopped
- 2 tbsp rapeseed oil, plus extra for drizzling
- Sea salt and black pepper
Lentil Salad
- 2 tbsp rapeseed oil
- 1 tbsp balsamic vinegar
- 110g puy lentils, cooked
- 180g green beans, blanched, refreshed and chopped
- 1 tbsp parsley, finely chopped
- 1 tbsp chives, finely chopped
- 1 tbsp coriander, finely chopped
- 8 good quality pork sausages
Preheat the oven to 200°C/400°F/Gas Mark 6
Method:
Put the butternut squash into a bowl, add the garlic, chilli and rapeseed oil, season with sea salt and black pepper and mix well. Tip onto a baking tray and roast in the preheated oven for 25 – 30 minutes until softened and golden. Remove from the oven and set aside.
For the lentil salad, mix all the ingredients together in a mixing bowl and season with sea salt and black pepper.
Grill the sausages on a medium setting for 10 – 15 minutes, until lightly browned, cool slightly and cut into slices.
Divide the lentil salad between 4 plates and top with slices of hot sausage and roasted squash. Drizzle with rapeseed oil before serving.
