Warm lentil salad with Serrano, chicken & rocket
By Jane Hornby
Contains pork – recipe is for non-Muslims only
A filling rustic summer salad
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Prep:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 320
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fat 3g
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saturates 7g
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carbs 2012g
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sugars 2.3g
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fibre 5g
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protein 35g
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salt 0g
Ingredients
- 1 red onion, halved and very thinly sliced
- 1 tbsp sherry vinegar
- handful flat-leaf parsley, roughly chopped
- 4 ripe tomatoes, roughly chopped
- 2 tsp small capers, drained
- 250g pouch ready-cooked Puy lentils (I used Merchant Gourmet)
- 2 tbsp extra-virgin olive oil, plus extra
- 8 slices Serrano ham
- meat from 2 cooked chicken breasts, torn into pieces
- 100g bag wild rocket
Method
Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.
Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.
