Cavolo nero with lentils, sausages, and salsa verde

SERVES 2 // PREP TIME 10 MINS // COOK 35 MINS

2 tbsp extra-virgin olive oil 1 celery stalk, finely chopped 1 onion, finely chopped 2 garlic cloves, crushed 180 gm small green lentils, rinsed 500 ml (2 cups) water 400 gm canned cherry tomatoes 200 gm cavalo nero, stalks trimmed, leaves coarsely chopped 6 small thick beef sausages 20 gm (¼ cup) panko crumbs, toasted SALSA VERDE

2 tbsp salted capers, rinsed, drained ½ cup basil leaves

1 garlic clove, finely chopped

Juice and finely grated rind of 1 lemon 60 ml (¼ cup) extra-virgin olive oil 1 Heat half the oil in a large heavybased saucepan over medium heat. Add celery, onion and garlic, season to taste and cook, stirring until tender (4 minutes); add lentils and stir to coat.

2 Add water and tomatoes and bring to a simmer, reduce heat to low, cover with a lid and cook, stirring occasionally, until lentils are just tender (15 minutes). Stir in cavalo nero, cover with a lid and cook until wilted and tender (10 minutes).

3 Meanwhile, for salsa verde combine capers, basil and garlic in a mortar and pestle and pound to a coarse paste.

Stir in lemon rind, juice, and oil; season to taste. 4 Heat remaining oil in a large non-stick frying pan over high heat. Add sausages and cook, turning occasionally, until golden and cooked through (6 minutes). Remove from pan and set aside. Add panko to pan, and cook stirring until golden (1 minute).

5 Divide lentils between bowls, top with sausages and serve with salsa verde and sprinkle with panko crumbs.