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Warm lentil salad with Serrano, chicken & rocket

Warm lentil salad with Serrano, chicken & rocket

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A star rating of 4.7 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

A filling rustic summer salad

Nutrition: per serving
HighlightNutrientUnit
kcal320
fat3g
saturates7g
carbs2012g
sugars2.3g
fibre5g
protein35g
low insalt0g
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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 lentil (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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

A star rating of 4.7 out of 5.14 ratings
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