Warm lentil salad with Serrano, chicken & rocket

Recipe uploaded by

Jane Hornby

4 ratings

Recipe by Jane Hornby

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1. 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.
2. 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.

PER SERVING

320 kcalories, protein 35g, carbohydrate 2012g, fat 3 g, saturated fat 7g, fibre 5g, salt 0 g

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• jemmag

  14 July 2009

  jemmag rated and commented on this recipe

  

  Very easy, simple and so much flavour! I didn't have any lentils so we had some multigrain bread instead, which worked fine! I've since adapted this recipe into other salads and all have tasted amazing! Lovely summer dish!

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• Geraldine

  21 July 2009

  Geraldine rated and commented on this recipe

  

  Found this a great recipe which was easily to make and with bags of flavour. Will make again.

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• woozle

  07 August 2009

  woozle rated and commented on this recipe

  

  Very easy to make, this is the first time I've tried the lentils and they went so well in this salad, lots of texture & flavour.

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• Irmgard

  04 November 2009

  Irmgard rated and commented on this recipe

  

  We just loved this salad! It is perfect to serve on a hot summer day when one does not feel like cooking. I used prosciutto instead of serrano ham since the latter is very expensive where I live, and roasted some boneless chicken breasts, which I then sliced thinly. This will be part of our regular hot weather meal rotation.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

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

PER SERVING

320 kcalories, protein 35g, carbohydrate 2012g, fat 3 g, saturated fat 7g, fibre 5g, salt 0 g

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