400 grams chicken sausages
2 medium beetroot, peeled or 8 baby beetroot
2 medium red onions, peeled
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
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.