RECIPE:Beef Sausage with Tangy Mustard Lentils, Roasted Beetroot and Onion
- Prep Time: Less than 30 mins
- Cook time: Less than an hour
Serves 8
Ingredients
Mild Beef Sausages12 sausages
Raw beetroots, cut into wedges750 g
Red onions, cut into wedges500 g
Garlic cloves, lightly squashed3 cloves
Dried oregano1 tsp
salt and pepperto season
Lentils, drained and rinsed2 cans
Watercress, garnishas needed
Tangy Mustard Dressing
Dijon mustard2 tbsp
Pomeroy mustard2 tbsp
Lemon juice2 lemons
Olive oil4 tbsp
Honey½ tsp
Salt and pepperto taste
Cooking directions
Preheat the oven to 375°F.
Into a roasting dish place the beetroots, onion, garlic and dried oregano. Season with salt and pepper. Roast for 45-50 minutes or until the beetroot is tender and the onion is caramelised and charred.
Heat the barbecue grill and cook the sausages until cooked.
Meanwhile, to make the dressing, whisk together all the ingredients and season with salt and pepper.
5. To assemble, toss a little dressing through the lentils with the beetroot and onion, place onto a serving platter and top with the sausages. Drizzle with some of the extra mustard dressing and scatter watercress over the top.