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.