Lamb Sausage And Lentil Salad

• 1 cup split red lentils
• 6 oz asparagus, thickly cut diagonally
• 1 1/2 cups frozen peas
• 4 oz baby spinach
• 1/2 cup crumbled feta cheese
• 1 tbsp chopped chives
• 1/4 cup store-bought balsamic dressing
• 1 lb thick lamb sausages or other sausages
• None None Lemon wedges, to serve

1. Rinse the lentils under cold water. Cook the lentils in a large saucepan of boiling salted water for 10 mins or until almost tender. Add the asparagus and peas and boil for 2 mins more or until cooked. Drain. Refresh under cold running water. Transfer to a large bowl. Add the spinach, feta, chives and dressing and toss to combine. Set aside.
2. Preheat a grill pan or skillet to high. Add the sausages and cook and turn for 10-12 mins or until browned and cooked through. Slice thickly, then add to the lentil mixture and toss to combine.
3. Serve the salad with lemon wedges.

red lentils, frozen peas, baby spinach, feta cheese, chives, storebought balsamic dressing, lamb sausages, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/32683 (may not work)