Sausages with mustardy lentils, roasted beetroot and feta

This is such a simple tasty recipe, the oven does most of the work. Perfect dinner for a busy person.


500g bunch of fresh beetroot

2 small red onions, cut into wedges

1 tsp caraway seeds

6 sausages (I used Cumberland)

2 tbsp Olive oil

1 x 250g ready cooked puy lentils

100g feta

For the dressing

2 tsp Dijon mustard

1/2 tsp wholegrain mustard

Juice of a lemon

2 tbsp Olive oil


Preheat oven to 180°, fan 160°, gas mark 4. Top and tail the beetroot and peel, cut into wedges. Put the beetroot in a large roasting tin along with the onion, caraway seeds and sausages. Drizzle over the olive oil, season and toss together. Roast for 45 minutes, stirring halfway until the beetroot tender and sausages cooked.

Make the dressing by whisking all the ingredients together. Stir the lentils into the cooked sausage mix, drizzle over the dressing and toss. Before serving crumble over the feta.

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