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

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.