Warm lentil salad with Serrano, chicken & rocket
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
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.
