This salad will have guests wondering as to its makeup. It is packed full of flavour from the Mediterranean. Look for good sausages to match the earthy flavours of the puy lentils and the gentle bitterness of the olives.

Ingredients

• 1 cup puy lentils
• 1 cup green olives, stuffed or pitted
• 1 tblsp capers
• 2-3 anchovy fillets
• ½ large chilli, deseeded and chopped
• 1 tsp minced fresh garlic
• 1 tsp grated lemon rind
• 2 tblsp lemon juice
• ¼ cup extra virgin olive oil
• 2-3 tblsp chopped mint leaves
• 8 small pork sausages
• 2 chargrilled red peppers, peeled
• 200 grams asparagus, blanched
• 2-3 handfuls salad leaves

Method

1. Put the puy lentils in 3 cups of cold salted water, bring to the boil. Simmer gently for 15-20 minutes or until tender. Strain and refresh in cold water then drain well.
2. In a food processor, process the olives, capers, anchovies, chilli and garlic until coarsely chopped.
3. Toss together the lentils, olive mixture, lemon rind and juice, olive oil and mint leaves. Season well.
4. Cook the pork sausages in a dash of oil until golden and cooked. Cut in half. Slice the peppers into strips.
5. On a plate arrange the lentil salad with the pork sausages, peppers, asparagus and salad leaves. Garnish with extra stuffed olives and mint leaves and serve with additional olive oil.