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Sausage, lentil and goat’s cheese salad with tapenade dressing

Name: Sausage, lentil and goat’s cheese salad with tapenade dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 8 British free-range reduced-fat pork sausage; 3 red onions, cut into wedges; 4 fresh thyme sprigs; Glug vegetable oil; 2 tbsp extra-virgin olive oil; 4 tsp red wine vinegar; 2 tbsp black olive tapenade; 2 x 250g pouches ready-cooked puy lentils (or use the same weight of tinned); 120g rocket leaves; 100g rinded goat’s cheese log; 2 tbsp chopped parsley

By: Delicious. food team

Published: 4 Sep 19
Updated: 18 Mar 24

Sausage, lentil and goat’s cheese salad with tapenade dressing

This French-inspired sausage, lentil and goat’s cheese salad, with a tapenade dressing, is a real family-pleaser and a filling salad main.

Take a look at our lentil, tomato and goat’s cheese salad for a perfect meat-free alternative.

Easy
August 2019

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 25 min

This French-inspired sausage, lentil and goat’s cheese salad, with a tapenade dressing, is a real family-pleaser and a filling salad main.

Take a look at our lentil, tomato and goat’s cheese salad for a perfect meat-free alternative.

Nutrition: per serving

Calories: 550kcals
Fat: 25.8g (9.4g saturated)
Protein: 37g
Carbohydrates: 35.9g (8.7 sugars)
Fibre: 13.2g
Salt: 1.7g

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Ingredients

8 British free-range reduced-fat pork sausage
3 red onions, cut into wedges
4 fresh thyme sprigs
Glug vegetable oil
2 tbsp extra-virgin olive oil
4 tsp red wine vinegar
2 tbsp black olive tapenade
2 x 250g pouches ready-cooked puy lentils (or use the same weight of tinned)
120g rocket leaves
100g rinded goat’s cheese log
2 tbsp chopped parsley

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Method

Heat the oven to 220°C/200°C fan/gas 7. Put the sausages, red onion wedges and thyme in a roasting tray, drizzle with a glug of vegetable oil, season with salt and pepper and roast for 20-25 minutes, or until the sausages are cooked through and the onions are soft and caramelised.
For the tapenade dressing, whisk the extra-virgin olive oil, vinegar and tapenade in a small bowl, then season with black pepper (tapenade is already salty). Warm the lentils according to pack instructions, then transfer to a bowl.
Transfer the cooked sausages to a board and slice each diagonally into 3 pieces. Add to the bowl of lentils along with the onions, rocket and half the dressing. Season to taste.

Transfer the salad to a serving platter (or individual plates), crumble over the goat’s cheese, then drizzle with the remaining dressing. Sprinkle with the parsley and serve straightaway.