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Easy lentil and sausage salad

This easy lentil and sausage salad is a great way to use up leftover grilled sausages and turn them into something fresh and satisfying. The lentils make it filling, while the beetroot, grilled pepper, and olives add sweetness, colour, and plenty of flavour. Everything is brought together with a simple lemon and Dijon dressing that keeps the salad light and bright. It works well for a quick lunch, an easy supper, or something different for a lunchbox. You can eat it on its own, or serve it with a slice of sourdough or toast to make it more of a meal. It’s quick to put together and doesn’t need much effort, which makes it perfect for busy days.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 grilled chipolatas
  • 1 tin lentils drained
  • 4 baby marinated beetroots
  • 4 spring onions
  • 1 grilled red pepper
  • 1 handful olives
  • 2 Tbsp chopped parsley
  • For the dressing:
  • 1 Tbsp olive oil
  • 1 tsp Dijon mustard
  • Juice of ½ lemon
  • Salt and pepper to taste
  • 1 clove garlic minced

Method
 

  1. Cut the sausages into bite-sized pieces.
  2. Place the drained lentils in a mixing bowl.
  3. Cut the beetroots into wedges and add them to the lentils.
  4. Slice the spring onions and grilled red pepper, then add them to the bowl. Toss gently to combine.
  5. In a small bowl, mix together the olive oil, Dijon mustard, lemon juice, garlic, salt, and pepper. Taste and adjust seasoning if needed.
  6. Pour the dressing over the salad, add the chopped parsley and olives, then toss well.
  7. Finally, gently fold in the sausage pieces and serve.
  8. Enjoy warm or at room temperature.