Chicken Sausages with Lentils, Walnuts and Feta
Photography by Manja Wachsmuth.
Winter salads call for hearty ingredients and this one is packed with delicious roasted beetroot, creamy feta and a gutsy mustard dressing.
Serves: 4–6
INGREDIENTS
400 grams chicken sausages
2 medium beetroot, peeled or 8 baby beetroot
2 medium red onions, peeled
olive oil
1 cup Puy lentils
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, crushed
3 spring onions, thinly sliced
½ cup walnut pieces, roasted
100 grams feta, crumbled
small handful mint or parsley, roughly chopped
sea salt and ground pepper
METHOD
Preheat the oven to 180°C.
Cut the beetroot and onions into thick wedges, or the baby beetroot in half, and place on a large baking tray. Drizzle with oil olive and season. Roast for 20 minutes then remove from the oven.
Add the sausages to one side of the tray and roast everything for another 15-20 minutes. If the beetroot aren’t tender yet, remove the onions and sausages to a plate and cover to keep warm. Continue cooking the beetroot.
Salad: Place the lentils in a saucepan and cover generously with cold water. Bring to the boil then simmer for 15-20 minutes until cooked. Drain and rinse in hot water then drain again.
Whisk the lemon juice, oil, mustard and garlic together in a large bowl and season well. Fold through the lentils and spring onions.
To serve: Place the lentils on a platter. Halve the sausages and nestle into the salad along with the walnuts, feta and mint or parsley.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!