Beet And Lentil Salad With Grilled Pork Sausages - cooking recipe

Ingredients

1 tsp fresh thyme leaves
1 clove garlic, minced
1/2 cup red wine vinegar
1/4 cup olive oil
None None Beet and Lentil Salad with Grilled Pork Sausages
12 oz small brown lentils
2 sprigs fresh thyme
2 lb small beets, trimmed
1 tbsp olive oil
1 None Spanish onion, finely chopped
2 tsp yellow mustard seeds
2 tsp ground cumin
1 tsp ground coriander
1/2 cup chicken stock
5 oz baby spinach
8 None thick pork sausages

Preparation

Whisk together thyme leaves, garlic, vinegar and olive oil. Season and set aside.
Cook lentils and thyme in boiling water until just tender. Drain, discarding thyme. Toss gently with 1/2 of the vinaigrette.
Meanwhile, boil, steam or microwave beets until just tender. Drain. When cool enough to handle, peel then quarter each beet. Add to lentils.
Heat oil in large frying pan. Cook onion, mustard seeds and spices, stirring, until onion softens. Add stock and bring to a boil. Remove from heat and stir in spinach. Add to lentil mixture along with remaining dressing.
Cook sausages over medium-high heat until cooked through. Serve sliced with beet and lentil salad.