4
Easy
15 minutes
25 minutes
Preheat the oven to 180ºC.
Toss the cocktail sausages in a mixture of olive oil and half the red pepper and chilli sauce.
Place on a baking tray then roast for 20 to 25 minutes, until cooked and plump, pouring the remaining red pepper and chilli sauce over the sausages halfway through cooking.
To make the lentil salad, mix the lentils, onion and parsley with the balsamic reduction, olive oil and salt and pepper.
To serve, top portions of the lentil salad with the warm pork sausages then season with salt and pepper.
Cook’s tip: Add a can of chickpeas to make it a bit more substantial. If you don't have the balsamic reduction, a splash of red wine vinegar will do.
Per serving: 2579.8kJ, 24g protein, 44.4g fat, 28.2g carbs
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