Spicy chorizo with lentils & beetroot
A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion, halved and sliced
- 190g pack mini cooking chorizo sausages (or gluten-free alternative), halved lengthways
- 250g pack ready-to-eat puy lentils
- 200g small cooked beetroot (not in vinegar), cut into wedges
- 1 tbsp sherry vinegar
- ½ large pack rocket
Method
-
Heat a large pan, add a drop of the olive oil, and cook the onion and chorizo for a few mins until starting to colour.
-
Tip in the lentils with the beetroot wedges, vinegar, remaining oil, some seasoning and 1 tbsp water. Cover the pan and heat for 1 min to warm through. Pile into a bowl, toss through the rocket and serve.
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