Grilled Sicilian sausages with lentil salad

Marinating • 1 hour, Special equipment • metal skewers

Serves 8

16 Sicilian pork and fennel sausages

(left in one continuous length)

4 tbsp olive oil

large handful of fresh flat-leaf

parsley, finely chopped

large handful of fresh mint leaves,

finely sliced

6 fresh basil leaves, finely sliced

3 sprigs of fresh rosemary,

leaves picked

For the lentil salad:

2 tbsp olive oil, plus 3 extra for dressing

1 small onion, finely chopped

10oz (300g) brown lentils, picked over, rinsed, and soaked in cold water overnight

¾ cup chicken stock or water

1 carrot, finely diced

2 celery ribs, trimmed and finely diced

1 scallion, finely sliced diagonally

2 small fresh hot red chiles, seeded and finely chopped

large handful of fresh flat-leaf parsley, leaves picked

handful of fresh chervil leaves

juice of 1⁄2 lemon

sea salt and freshly ground black pepper

Method:

1 Form the sausages into one continuous round. Pierce 2 metal skewers at right angles through the sausage coil to hold into place. Brush both sides with the oil, then place in a large shallow dish. Sprinkle with all the herbs, covering the sausage on both sides. Allow to marinate in the refrigerator for about 1 hour.

2 To prepare the lentil salad, heat the 2 tablespoons olive oil in a heavy saucepan over low heat. Add the onion, and sauté gently for a few minutes, until soft. Drain and rinse the lentils, add back to the pan. Gently cook, stirring, for 2 minutes. Pour in the stock, and bring to a boil. Reduce the heat slightly, and gently simmer for about 35 minutes, until the liquid has been absorbed. Allow to cool.

3 Meanwhile, heat the barbecue or charcoal grill until hot. Grill the sausage coil over medium heat for 30–35 minutes, turning once during cooking and lightly brushing with the herb and oil marinade. Transfer to a plate, and keep warm. Put the cooled lentils in a shallow serving dish, and add the carrot, celery, spring

onion, chillies, parsley, and chervil. In a small bowl, whisk together the extra 3 tablespoons olive oil and the lemon juice to make a dressing. Pour over the lentil salad, and stir thoroughly.

4 To serve, put the sausage coil on a large round platter, remove the skewers, and separate the links with kitchen scissors or a sharp knife. Serve at the table with the lentil salad, so that everyone can help themselves.

Grilled Sicilian sausages with lentil salad