
Sausage, lentil and goat’s cheese salad with tapenade dressing
- Published: 4 Sep 19
- Updated: 18 Mar 24
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.
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Serves 4
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Hands-on time 15 min, oven time 25 min
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
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.
- Recipe from August 2019 Issue
Nutrition
- 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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