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Sausages with lentils and feta

Name: Sausages with lentils and feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 40ml (2 tablespoons) extra virgin olive oil, plus extra to drizzle; 3 (about 120g each) gourmet sausages (we used pork and fennel); 220g puy lentils; 1 small onion, finely chopped; 100g pancetta, chopped; 2 garlic cloves, crushed; 2 teaspoons Dijon mustard; 1 tablespoon (20ml) red wine vinegar; 1 tablespoon chopped flat-leaf parsley; 100g rocket; 100g marinated feta, crumbled; Chilli jam, to serve

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Serve sausages on a bed of lentils for a simple winter warmer.

40ml (2 tablespoons) extra virgin olive oil, plus extra to drizzle
3 (about 120g each) gourmet sausages (we used pork and fennel)
220g puy lentils
1 small onion, finely chopped
100g pancetta, chopped
2 garlic cloves, crushed
2 teaspoons Dijon mustard
1 tablespoon (20ml) red wine vinegar
1 tablespoon chopped flat-leaf parsley
100g rocket
100g marinated feta, crumbled
Chilli jam, to serve

Method

1.

Preheat oven to 150°C.
2.

Cook the lentils according to packet directions. Drain and set aside. Meanwhile, place half the oil in a pan over low heat. Prick sausages and then fry, turning occasionally, until cooked and golden. Transfer to a baking tray and place in oven for 5 minutes.
3.

Clean pan. Add remaining oil and place on a medium heat. Add onion, pancetta and garlic and cook, stirring, for about 5 minutes until pancetta starts to crisp. Add lentils, mustard, vinegar and parsley and stir together then remove from the heat. Divide between plates.
4.

Slice sausages on the diagonal and place on top of the lentil mixture. Add rocket, feta, a drizzle of oil and serve with chilli jam.