Spicy chorizo with lentils & beetroot

Contains pork – recipe is for non-Muslims only
A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot

2 tbsp extra virgin olive oil
1 red onion, halved and sliced
190g pack mini cooking chorizo sausages (or gluten-free alternative), halved lengthways
250g pack ready-to-eat puy lentils
200g small cooked beetroot (not in vinegar), cut into wedges
1 tbsp sherry vinegar
½ large pack rocket

Heat a large pan, add a drop of the olive oil, and cook the onion and chorizo for a few mins until starting to colour.
Tip in the lentils with the beetroot wedges, vinegar, remaining oil, some seasoning and 1 tbsp water. Cover the pan and heat for 1 min to warm through. Pile into a bowl, toss through the rocket and serve.