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Sausages with mustardy lentils, beetroot and feta


Serves: 4
timePrep time: 20 mins
timeTotal time:
Sausages with mustardy lentils, beetroot and feta
Recipe photograph by Rob Streeter

Sausages with mustardy lentils, beetroot and feta

Bored of bangers and mash? Dish up your sausages scandi-style with mustard, caraway and dill

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
604Kcal
Fat
36gr
Saturates
12gr
Carbs
36gr
Sugars
12gr
Fibre
8gr
Protein
29gr
Salt
2.7gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 x 500g bunch fresh beetroot
  • 1 large or 2 small red onions, cut into wedges
  • 1 tsp caraway seeds
  • 8 sausages* (we used pork and red onion)
  • 2 tbsp olive oil
  • 1 x 250g pouch ready-cooked Puy lentils
  • ½ x 20g pack fresh dill, roughly chopped
  • 100g feta cheese, crumbled
For the dressing
  • 2 tsp Dijon mustard
  • ½ tsp English mustard
  • juice of 1 lemon
  • 2 tbsp extra-virgin olive oil

Step by step

Get ahead
Try cooling leftovers and packing up for lunch the next day.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Top and tail the beetroot, peel, and cut into 3cm wedges (wear gloves to prevent staining your hands). Put the beetroot in a large roasting tray with the red onion, caraway seeds and sausages. Drizzle over the olive oil, season and toss everything together. Roast for 45 minutes, stirring once or twice, until the beetroot is tender and the onions and sausages are sticky and caramelised.
  2. Make the dressing by whisking together the mustards, lemon juice and oil with some seasoning. Stir the Puy lentils into the beetroot and sausage tray (they will warm through in the heat from the tray) and drizzle over the dressing. Tip onto a platter, sprinkle over the dill and crumble over the feta to serve.
    Tip
    *Use gluten free sausages if required

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