Lentil & Merguez Sausage Salad

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

The Hairy Bikers

By The Hairy Bikers

Serves: 4
Lentil & Merguez Sausage Salad

Ingredients

Salad

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle the tomato dressing over the salad and sausages, then sprinkle with parsley and serve immediately.
Recipe taken from:

The Hairy Bikers Fast Food Recipes from The Hairy Dieters Fast Food by Si King and Dave Myers (£14.99, Orion Books)

The Hairy Bikers Fast Food Recipes from The Hairy Dieters Fast Food by Si King and Dave Myers (£14.99, Orion Books)