Hot mustard lentils with beetroot & spicy sausages

• raw beetroot↗500g g
• olive oil↗2 tbsp tbsp
• large red onion↗1

  cut into wedges

• garlic cloves↗2

  finely sliced

• caraway seeds1 tsp tsp
• pack lamb merguez sausages↗400g g
• pouches ready-cooked puy lentils2 x 250g

  (we used Merchant Gourmet)

• watercress↗75g g

  stalks removed

• Dijon mustard↗4 tsp tsp
• English mustard↗1 tsp tsp
• lemon↗juice 1

  juice 1

• extra virgin olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Top and tail the beetroot, then peel and cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.

2. 2

   Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing. Add the watercress and serve with the sausages.