- 500g raw beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large red onion, cut into wedges
- 2 garlic cloves, finely sliced
- 1 tsp caraway seeds
- 400g pack lamb merguez sausages
- 2 x 250g pouches ready-cooked Puy lentils (we used Merchant Gourmet)
- 75g watercress, stalks removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the dressing
Heat oven to 180C/160C fan/gas 4. Top and tail the beetroot, then peel and cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.
Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing. Add the watercress and serve with the sausages.