- 28 pork cocktail sausages
- 2 T olive oil
- 1 cup red pepper and chilli sauce
- For the lentil salad, combine:
- 1 x 400 g can organic lentils, drained and rinsed
- ½ red onion, finely chopped
- 15 g flat-leaf parsley, roughly chopped
- 4 T cranberry-infused balsamic reduction
- 2 T extra virgin olive oil
- Sea salt and freshly ground black pepper, for seasoning
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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