|8||sausages — pork or beef|
|2 Tbs||jam — chilli|
|125 g||brie cheese|
|olive oil — for brushing|
|1 Tbs||jam — chilli|
|2||pears — sliced|
|1x400 g||lentils — tinned, drained and rinsed|
|2 tsp||vinegar — apple cider|
|1/4 c||olive oil — extra virgin|
Preheat the oven to 200ºC. Toss the sausages with the jam, heat a griddle pan or the oven grill and brown the sausages. Place in the oven until cooked – about 5 minutes. Set aside and when cool, slice.
Brush the brie with olive oil and jam; cook for 1 minute on the griddle pan.
For the salad: Toss together the pears, lentils and watercress.
For the dressing: Whisk together all the ingredients, drizzle over the salad.
To serve: Serve sausages and brie with the lentil salad and bread.
Reprinted with the permission of Fairlady.