Sausage and Lentil Salad with Roasted Squash

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the acf domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/rachel-green.co.uk/public/wp-includes/functions.php on line 6121

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the simple-custom-post-order domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/rachel-green.co.uk/public/wp-includes/functions.php on line 6121
Sausage and Lentil Salad with Roasted Squash | Rachel Green

View all Mains

Sausage and Lentil Salad with Roasted Squash

Serves 4
Ingredients for Roasted Squash

1 butternut squash, peeled, deseeded and cut into chunks
2 garlic cloves, peeled and finely chopped
½ red chilli, deseeded and finely chopped
2 tbsp rapeseed oil, plus extra for drizzling
Sea salt and black pepper

Lentil Salad

2 tbsp rapeseed oil
1 tbsp balsamic vinegar
110g puy lentils, cooked
180g green beans, blanched, refreshed and chopped
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 tbsp coriander, finely chopped
8 good quality pork sausages

Preheat the oven to 200°C/400°F/Gas Mark 6
Method:

Put the butternut squash into a bowl, add the garlic, chilli and rapeseed oil, season with sea salt and black pepper and mix well. Tip onto a baking tray and roast in the preheated oven for 25 – 30 minutes until softened and golden. Remove from the oven and set aside.

For the lentil salad, mix all the ingredients together in a mixing bowl and season with sea salt and black pepper.

Grill the sausages on a medium setting for 10 – 15 minutes, until lightly browned, cool slightly and cut into slices.

Divide the lentil salad between 4 plates and top with slices of hot sausage and roasted squash. Drizzle with rapeseed oil before serving.

View all Mains

Inspiring a Nation
with food

Lincolnshire’s vivacious award-winning chef, food stylist, TV celebrity & author travels the UK sourcing highest quality ingredients embracing Britain.

Find out more

Stay in the loop

Keep up to date with Rachel's latest news and events.

Website by Yello