Sausage And Lentil Salad With Thyme Dressing - cooking recipe

Ingredients

None None Thyme Dressing
1 tsp fresh thyme leaves
1 clove garlic, peeled and crushed
1/2 cup red wine vinegar
1/4 cup olive oil
None None Salad
14 oz brown lentils
2 sprigs fresh thyme
20 None baby beets, about 1 lb, trimmed
8 None thick beef sausages
2 tsp olive oil
1 None large onion, peeled and chopped finely
2 tsp yellow mustard seeds
2 tsp ground cumin
1 tsp ground coriander
1/2 cup chicken stock
4 oz baby leaf spinach

Preparation

For the dressing, place ingredients in a screw-top jar and shake well.
Cook the lentils in large saucepan of boiling water with the thyme sprigs until tender. Drain and discard thyme. Combine the lentils in a large bowl with half of the dressing.
Meanwhile, boil or microwave the unpeeled beets until tender, then drain. When cool enough to handle, peel and halve them.
Cook the sausages, turning, on a grill or in a griddle pan. Let stand 5 mins, then slice thickly.
Heat the oil in a small saucepan and cook the onion, mustard seeds and spices, stirring, until the onion softens. Add the stock and bring to a boil. Combine with lentils, other salad ingredients and remaining dressing and serve.