This one has next-day leftovers written all over it. A sprinkling of tangy sumac, a drizzle of pomegranate molasses and the sweet, earthy depths of root vegetables lay the groundwork for a salad base that only gets more exciting with the addition of roasted snags. Slice them up and mix them through, or don't, and enjoy.
Preheat oven to 200°C fan-forced. Peel carrots and slice diagonally into 1cm-thick slices. Halve beetroots. Remove stem from kale and discard. Roughly tear leaves into bite-sized pieces. Drain and rinse lentils.
Place carrot in a roasting dish and sprinkle with ½ the sumac. Drizzle with 20ml (1 tablespoon) olive oil and season with salt and pepper. Cover the dish tightly with foil and bake for 15 minutes or until carrot starts to soften.
Remove foil from tray and discard. Add beetroot, lentils and sausages to tray and drizzle sausages with 2 teaspoons olive oil and season with salt and pepper. Return to oven and cook for a further 20 minutes or until sausages are cooked through. While the sausages are cooking, continue with step 4.
Roughly chop parsley leaves. Place parsley, pomegranate molasses, remaining olive oil, remaining sumac and red wine vinegar in a bowl. Crumble in the feta and season with a little salt and pepper. Stir to combine.
Remove sausages and keep warm. Add kale to tray and cook for a further 5 minutes or until softened.
Divide lentil salad between bowls and top with sausages. Drizzle over feta dressing to serve.