Sausage and rosemary skewers with salmoriglio and lentil salad

7 Min Supper - Sausage & Rosemary Skewers

Get inspiration from The Hairy Bikers with this quick and simple Italian-inspired supper for two.


For the skewers
For the lentil salad
For the salmoriglio
  • 6 tbsp extra virgin olive oil

  • 3 tbsp water

  • ½ lemon, juice only

  • pinch sea salt

  • 1 garlic clove , very finely chopped

  • 1 tbsp chopped fresh oregano

  • 1 tbsp chopped celery leaves (optional)

  • 1 tbsp chopped flatleaf parsley

  • mixed leaves, to serve

Preparation method

  1. For the skewers, strip three-quarters of the rosemary needles off the stalks and save for another time. Thread a piece of mushroom on each rosemary stalk followed by alternate pieces of chipolata and cherry tomatoes, finished with a piece of mushroom.

  2. Brush with the olive oil and season with sea salt and freshly ground black pepper. Preheat a griddle pan over a high heat then cook the skewers for 5-6 minutes, turning frequently, until the sausages are cooked through and everything has griddle marks in places. Keep warm.

  3. For the lentil salad, fry the onion in olive oil for five minutes until softened and translucent then stir in the lentils to warm through. Add the spinach and toss until wilted, then season with sea salt and freshly ground black pepper and a squeeze of lemon juice.

  4. For the salmoriglio, place the olive oil and three tablespoons of cold water into a bowl and whisk together until thick and emulsified. Add the lemon juice and a pinch of salt followed by the garlic, oregano, celery leaves (if using) and parsley and stir well.

  5. To serve, place the skewers on top of the lentil salad, drizzle with the salmoriglio and serve with mixed leaves on the side.

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