This makes use of some of the best seasonal ingredients around at the moment and it is sure to be a crowd pleaser. Earthy, sweet and may make up the perfect combination!
Ingredients- serves 2
150g green lentils
250g beetroot- washed and cut into wedges
1 large red onion- peeled and cut into wedges
3 garlic cloves- kept whole
2 tbsp good balsamic vinegar
1 tbsp olive oil
4 good quality sausages- I used Toulouse style sausages
Handful of watercress leaves
For the dressing
3 tbsp olive oil
4 tsp wholegrain mustard
Squeeze of lemon juice
1. Preheat the oven to 180c/ 160 fan. Get the lentils on the go by placing in a pan of cold water, bringing it to the boil for 10 minutes before lowering to a simmer for the next 20-25 minutes until the lentils are tender. When they are ready, drain and set aside.
2. For the roasted vegetables, place the beetroot and onion wedges in a roasting tray along with the whole garlic cloves (do not peel these). Add in the olive oil and vinegar and toss well to coat all the vegetable wedges. Roast for 45-60 minutes until the vegetables are tender when tested with a sharp knife. I checked the vegetables from time to time and turned them as needed to ensure even cooking.
3. Meanwhile cook the sausages until cooked through and golden on the outside. While they are cooking you can make the dressing by combining the mustard, oil and lemon juice. Remember to taste as you go and make any adjustments to suit your tastes. Take a large bowl and combine the lentils, vegetables and a splash of the dressing. You can either fish the garlic out of the roasting pan and discard or, do as I do, and squeeze the roasted garlic from the cloves and mix through with the lentils. Just before serving add in the watercress leaves.
4. Serve in warmed bowls with the juicy sausages on top of a bed of lentils and finished with a good drizzle of the mustard dressing.