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Italian Sausage, Pear, Lentil and Watercress Salad

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    1 tbsp olive oil
    •    1/2 cup (100g) Puy lentils
    •    500g Italian pork sausages
    •    1 firm pear, cut into thin wedges
    •    2 spring onions, thinly sliced into rounds
    •    1 cup loosely packed flat-leaf parsley leaves
    •    2 cups loosely packed picked watercress (or rocket)

For dressing:

    •    1 tbsp Dijon mustard
    •    2 tbsps extra virgin olive oil
    •    1/4 cup (60ml) apple cider vinegar


  1. Cook the lentils in a saucepan of boiling salted water for 15-20 minutes until tender. Drain and set aside to cool.
  2. To make the dressing, whisk all the ingredients in a bowl until well combined, then set aside.
  3. Meanwhile, heat oil in a frypan over medium heat and cook sausages, turning occasionally, for 10 minutes or until cooked through. Rest for 5 minutes.
  4. Combine lentils, three-quarters of the dressing and remaining ingredients in a bowl and toss gently to combine.
  5. Spread lentil salad over a platter, top with the sausages and drizzle with remaining dressing. Serve immediately.

This great family recipe is thanks to Delicious at


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