Name: Lamb sausage and lentil salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup split red lentils; 1 bunch (170g) asparagus, thickly cut diagonally; 1 1/ 2 cups frozen peas; 100 gram baby spinach; 50 gram fetta, crumbled; 1 tablespoon chopped chives; 1/4 cup bought balsamic dressing; 500 gram thick lamb sausages; lemon wedges, to serve

Ingredients

1 cup split red lentils

1 bunch (170g) asparagus, thickly cut diagonally

1 1/ 2 cups frozen peas

100 gram baby spinach

50 gram fetta, crumbled

1 tablespoon chopped chives

1/4 cup bought balsamic dressing

500 gram thick lamb sausages

lemon wedges, to serve

Method

1.Rinse lentils under cold water. Cook lentils in a large saucepan of boiling salted water for 10 minutes or until almost tender. Add asparagus and peas; boil for 2 minutes more or until cooked. Drain. Refresh under cold running water. Transfer to a large bowl. Add spinach, fetta, chives and dressing; toss to combine. Set aside.

2.Preheat a char-grill pan to high. Add sausages; cook and turn for 10-12 minutes or until browned and cooked. Slice thickly. Add to lentil mixture; toss to combine.

3.Serve salad with lemon wedges.