Ingredients
Vinaigrette
Method
1.To make white wine vinaigrette: combine all ingredients in a screw-top jar; shake well. Set aside.
2.Preheat oven to 220°C (200°C fan-forced).
3.In large saucepan of boiling water, cook lentils for about 25 minutes, or until just tender; drain.
4.Place lentils in a large bowl with half the vinaigrette; toss gently to combine.
5.Place tomato on an oven tray; drizzle with half the oil. Roast, uncovered, for about 10 minutes, or until tender.
6.Meanwhile, heat remaining oil in a large frying pan; cook onion and cumin on medium heat, stirring, for about 2-3 minutes,, or until onion softens. Transfer onion mixture to bowl with lentils.
7.Cook sausages in same pan on medium-low heat for about 10-20 minutes, or until cooked through.
8.Drain on paper towel, then slice thickly.
9.Add remaining vinaigrette, sausage, tomato and parsley to bowl with lentil mixture; toss gently before serving.
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