For the romesco sauce


  • STEP 1

    Put all the ingredients for the romesco sauce in a food processor and pulse to a purée. Taste and stir in an extra drop of vinegar or a pinch of salt, if required. Set aside.

  • STEP 2

    Drizzle 1 tsp of the oil into a frying pan and fry the sausages over a medium heat for 8-10 mins until cooked through.

  • STEP 3

    Meanwhile, fry the onion, carrot and a pinch of salt using 1 tbsp oil in a large saucepan over a low-medium heat for 4-5 mins, until softened but not coloured. Add the garlic, lentils and enough water to just cover them. Bring to the boil, then simmer for 5 mins. Remove from the heat and stir in the mint, parsley and a generous pinch of salt.

  • STEP 4

    Heat the remaining 1 tbsp oil in a frying pan that is big enough to fit the lettuce in one layer. Put in the lettuce halves cut-side down. Fry over a medium heat for around 2 mins until slightly charred. Turn and cook for 30 seconds, then remove from the heat.

  • STEP 5

    Divide the lentils between bowls. Top with the sausages and cooked lettuce, then serve with the romesco sauce on the side.


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