Warm lentil salad with Serrano, chicken & rocket
Serves 4
Easy
Prep:
A filling rustic summer salad
Skip to ingredients
Showing items 1 to 3 of 6
- 1 red onionhalved and very thinly sliced
- 1 tbsp sherry vinegar
- handful flat-leaf parsleyroughly chopped
- 4 ripe tomatoesroughly chopped
- 2 tsp small capersdrained
- 250g pouch ready-cooked Puy lentil(I used Merchant Gourmet)
- 2 tbsp extra-virgin olive oilplus extra
- 8 slices Serrano ham
- meat from 2 cooked chicken breaststorn into pieces
- 100g bag wild rocket
Nutrition: per serving
- kcal320
- fat3g
- saturates7g
- carbs2012g
- sugars2.3g
- fibre5g
- protein35g
- salt0glow
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.
