ITALIAN SAUSAGE, PEAR, LENTIL & WATERCRESS SALAD

SERVES 4

1/ 2 cup (100g) Puy lentils 1 tbs olive oil 500g Italian pork sausages 1 firm pear, cut into thin wedges 2 spring onions, thinly sliced into rounds 2 cups loosely packed picked watercress 1 cup loosely packed flat-leaf

parsley leaves

DRESSING

¼ cup (60ml) apple cider vinegar 2 tbs extra virgin olive oil 1 tbs Dijon mustard (we used

Woolworths Macro)

Cook the lentils in a saucepan of boiling salted water for 15-20 minutes or until tender. Drain and set aside to cool. To make dressing, whisk all the ingredients in a bowl until well combined, then set aside. Meanwhile, heat oil in a frypan over medium heat and cook sausages, turning occasionally, for 10 minutes or until cooked through. Rest for 5 minutes. Combine lentils, three-quarters of the dressing and remaining ingredients in a bowl and toss gently to combine. Spread lentil salad over a platter, top with the sausages and drizzle with remaining dressing. Serve immediately.