Balsamic roasted sausages with red veg
Make this dish a meal in a pan by stirring through some chickpeas or butter beans for the final five minutes
Mustardy beetroot & lentil salad
Serves 5 - 6
Easy
Prep:
Cook:
plus cooling
A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb
Skip to ingredients
- 200g puy lentils(or use 2 x 250g packs pre-cooked lentils)
- 1 tbsp wholegrain mustard(or gluten-free alternative)
- 1 ½ tbsp extra virgin olive oil
- 300g pack cooked beetroot(not in vinegar), sliced
- large handful tarragonroughly chopped
Nutrition: per serving (6)
- kcal156
- fat4glow
- saturates1g
- carbs21g
- sugars6g
- fibre6g
- protein10g
- salt0.3g
Method
step 1
If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.
step 2
Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.
