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Warm vegetarian sausage & puy lentil salad
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2 tbsp olive oil
4 Quorn Best of British Sausages
2 rosemary sprigs
2 small red onions, cut into thin wedges
2 tbsp balsamic vinegar
1 tbsp wholegrain mustard
250g pouch Merchant Gourmet tomatoey puy & green lentils
Handful flat leaf parsley, roughly chopped
½ x 90g pack wild rocket
1. Heat 1 tbsp oil in a large frying pan. Add the sausages to the pan with the rosemary, and fry over a medium- high heat for about 10 minutes, turning frequently, until golden and piping hot. Lift the sausages out of the pan (leave the rosemary), add the remaining 1 tbsp oil, then add the onion wedges and fry on a medium heat for 12-15 minutes, until golden and soft.
2. Add the vinegar and mustard, stir to combine, then remove the rosemary and stir in the lentils until warmed through; season. Slice the sausages and add to the lentils, along with the parsley. Serve on plates with the rocket.
Pre-cooked lentil pouches are a useful and nutritious storecupboard standby. You could also try a pack of plain puy or beluga lentils in this recipe.
This recipe appeared within the May 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in April 2018.