Ingredients
2 tsp ground cumin
2 tsp ground coriander
1 Tbsp extra virgin olive oil
1 pack Harvey Beef Gourmet Selection Parsley and Thyme Sausages
1 x 400g tin brown lentils, drained and rinsed
½ tsp sea salt
½ red onion, finely sliced
½ cup mint, shredded
300 g precooked beetroot - from supermarket fresh produce section - see cooks notes
1 x 120g pack spinach leaves
½ cup French salad dressing - store bought
50g crisp chickpeas - The Happy Snack Company
To Prepare
1. Heat a large frypan over medium heat, add spices and cook until fragrant approx 30 seconds). Remove spices from pan to a large bowl.
2. Using the same pan, drizzle in oil and add sausages. Cook over medium heat, turning occasionally for 10-15 minutes, or until cooked through.
3. Once cooked, slice each sausage on the diagonal to make 4 bite size pieces.
4. Add lentils, and salt to your spices in the bowl and toss to coat.
5. Add onion, mint, beetroot and spinach to the bowl.
6. Add half of the sausages and the French dressing to the bowl and toss to coat.
7. Top salad with remaining sausages and finish with crisp chickpeas and serve.
COOKS NOTES
Rather than using soft pickled beetroot from a tin, try to find the peeled, cooked and packed beetroot option from the fresh produce section when shopping.
