Crispy garlic & rosemary slices
These herby Mediterranean-style potatoes taste so good it's hard to believe they're low in fat
Hot mustard lentils with beetroot & spicy sausages
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g raw beetroot
- 2 tbsp olive oil
- 1 large red onioncut into wedges
- 2 garlic clovesfinely sliced
- 1 tsp caraway seeds
- 400g pack lamb merguez sausages
- 2 x 250g pouches ready-cooked puy lentils(we used Merchant Gourmet)
- 75g watercressstalks removed
For the dressing
- 4 tsp Dijon mustard
- 1 tsp English mustard
- juice 1 lemon
- 4 tbsp extra virgin olive oil
Nutrition: per serving
- kcal662
- fat36g
- saturates10g
- carbs44g
- sugars14g
- fibre14g
- protein33g
- salt3.3g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Top and tail the beetroot, then peel and cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.
step 2
Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing. Add the watercress and serve with the sausages.
