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.

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