This easy dinner combines the light smoke of a chorizo, with the nutty creaminess of tahini sauce and the sharpness of lemon to create a wonderfully balanced dish high in nutritional value with the addition of both broad beans and lentils.
Based on 4 servings, adjust as needed.
Preheat your grill to medium. Place chorizo sausages under grill and cook until coloured on all sides, 12-15 minutes. Turn regularly during cooking.
Whilst the sausages are grilling, warm 2 tbsp olive oil in a large sauté pan over a medium heat and sweat the spring onion, garlic and thyme for 3-5 minutes, stirring regularly, until softened and infused. Add the broad beans and sauté for 1-2 minutes followed by 100ml chicken stock and 4 tbsp lemon juice. Season with ½ tsp of salt and plenty of black pepper, and cook over a low heat, covered, for 5-7 minutes.
Whilst the vegetables are braising, whisk the tahini with 1 1/2 tbsp lemon juice to a thick paste and then gradually pour in 60ml cold water until the paste becomes a light and aerated sauce. Season with salt to taste and set aside until needed.
Now add the green lentils and remaining chicken stock to the broad bean pan, bring to the boil then lower to a medium-low heat and simmer for 7-10 minutes until lentils are heated through and sauce has thickened somewhat. Add 2 tbsp lemon juice and half the coriander and chives to the pan and stir through gently.
Serve immediately, whilst still hot, with the remaining coriander and chives thrown over the top and the sausages and tahini sauce served alongside.