Summer sausage, lentil and roast tomato salad
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Summer sausage, lentil and roast tomato salad
Mustard-dressed warm lentils and rocket form a bed for caramelised tomatoes and chunky herby sausages in this hearty but not hefty dish
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
405Kcal
Fat
14gr
Saturates
3gr
Carbs
34gr
Sugars
7gr
Fibre
9gr
Protein
41gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g dried Puy lentils or lentilles vertes, rinsed
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 x 250g pack Sundream plum vine tomatoes, or similar
- ¼ tsp caster sugar
- ¼ tsp garlic granules, plus a pinch
- 3 tsp olive oil
- 6 chicken chipolatas* or sausages* of your choice (we used Heck Chicken Italia)
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 40g wild rocket
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6, or an air fryer to 180°C. Put the lentils in a saucepan with half the thyme and plenty of boiling water. Simmer for 25 minutes or until tender.
- Meanwhile, halve the tomatoes and place in a shallow roasting tin with the rest of the thyme, the sugar, garlic granules, 1 teaspoon of olive oil and seasoning. Use scissors to snip the sausages into 3 chunks each and toss everything together. Roast for 20 minutes, stirring halfway, until the tomatoes have softened and the sausages are golden. If using an air fryer, add the coated tomatoes and sausages straight to the air fryer basket and cook for about 15 minutes or until golden.
- Whisk together the balsamic vinegar, mustard, 2 teaspoons of olive oil, a pinch of garlic granules and seasoning. Drain the lentils and toss with the dressing and plenty of seasoning, then gently mix through the rocket. Divide between two shallow bowls and top with the tomatoes and sausages. *Check your sausages are gluten- and dairy-free, if required.
