SAUSAGE & LENTIL SALAD
SERVES 4 PREP 10 MINUTES COOK 10 MINUTES $3.40 A SERVE
1 teaspoon vegetable or olive oil 400g thin pork sausages 2 cloves garlic, sliced 400g red cabbage, hard core removed, shredded 2 x 400g cans brown lentils, rinsed 100g baby spinach leaves 1 tablespoon thyme leaves 2 tablespoons balsamic vinegar
ONE Heat the oil in a large deep frying pan over moderate heat. Cook, turning sausages, for 6 minutes or until browned and cooked through. Transfer sausages to a chopping board. Slice.
TWO Add garlic to pan; cook and stir for 30 seconds or until fragrant. Add cabbage; cook and stir for 2 minutes or until just wilted. Add lentils, spinach, thyme and vinegar; cook and stir for 1 minute or until combined. Serve sausages on lentil mixture.