Roast tomato and chipolata salad with puy lentils and pesto

Preparation

Halve the vine tomatoes. Remove and retain the leaves from the fresh basil.

Method

1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
2. 2 Put the chipolatas in a shallow roasting tin.
3. 3 Smear a little of the pesto over the cut side of each tomato, then add to the tin. Season and drizzle with the oil.
4. 4 Roast for 20-25 minutes or until the sausages are cooked, shaking halfway through; set aside. Move on to the next step while you wait.
5. 5 Cook the lentils according to pack instructions.
6. 6 Transfer to a bowl and stir through the remaining pesto.
7. 7 Divide the salad leaves among serving plates and spoon over the lentils.
8. 8 Slice the sausages into chunks and arrange over the lentils, along with the tomatoes.
9. 9 Scatter over the basil to serve.