Ingredients
The following ingredients have 2 Servings
- 4 parsnips, peeled and cut into wedges
- 1 tsp honey or maple syrup
- 3 tsp wholegrain or Dijon mustard
- 1½ tbsp extra-virgin olive oil
- 4 reduced-fat pork sausages (we used Heck) - use gluten-free sausages if required
- ½ tbsp sherry or red wine vinegar
- 1 x 250g pouch cooked Puy lentils
- 4 handfuls of kale (about 100g)
Instruction
- Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Toss the parsnips with the honey, 1 teaspoon of mustard, 1⁄2 tablespoon of oil and some seasoning. Spread out in a large shallow roasting tin. Add the sausages, pricking each a couple of times with a fork. Roast for 20 minutes, turning halfway.
- Meanwhile whisk together the remaining olive oil, mustard and vinegar to make a tangy dressing. Season to taste.
- Tip the lentils and then the kale into the roasting tin. Sprinkle over 2 tablespoons of water then return to the oven for a further 3-4 minutes until the kale has wilted and the lentils are heated through. Pour in the dressing then mix everything together to serve
