- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 100g/3½oz canned lentils, rinsed and drained
- 50g/1¾oz fresh green beans, blanched and chopped
- 50g/1¾oz each fresh parsley, coriander, chives
- salt and freshly ground black pepper
- 100g/3½oz sausage meat shaped into a patty
- 1 tbsp olive oil
- salt and freshly ground black pepper
- For the lentil salad, mix all the salad ingredients together in a mixing bowl and season with salt and freshly ground black pepper.
- For the Toulouse sausage, rub the patty with the olive oil and pan-fry for two minutes on each side, unitl lightly browned.
- Serve the lentil salad on a serving plate with the patty on top.