Spicy chorizo with lentils & beetroot
- Preparation and cooking time
- Serves 2 - 3
A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot
- STEP 1
Heat a large pan, add a drop of the olive oil, and cook the onion and chorizo for a few mins until starting to colour.
- STEP 2
Tip in the lentils with the beetroot wedges, vinegar, remaining oil, some seasoning and 1 tbsp water. Cover the pan and heat for 1 min to warm through. Pile into a bowl, toss through the rocket and serve.