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

Sausage, lentil and goat’s cheese salad with tapenade dressing
  • Serves icon Serves 4
  • Time icon 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
Calories
550kcals
Fat
25.8g (9.4g saturated)
Protein
37g
Carbohydrates
35.9g (8.7 sugars)
Fibre
13.2g
Salt
1.7g

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 By

The delicious. food team

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