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

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.