Hot mustard lentils with beetroot spicy sausages

Ingredients

• 500g raw beetroot
• 2 tbsp olive oil
• 1 large red onion, cut into wedges
• 2 garlic cloves, finely sliced
• 1 tsp caraway seeds
• 400g pack lamb merguez sausages
• 2 x 250g pouches ready-cooked puy lentils (we used Merchant Gourmet)
• 75g watercress, stalks removed
• 4 tsp Dijon mustard
• 1 tsp English mustard
• juice 1 lemon
• 4 tbsp extra virgin olive oil

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