Name: Warm lentil salad with Serrano, chicken & rocket
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
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

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Warm lentil salad with Serrano, chicken & rocket

Warm lentil salad with Serrano, chicken & rocket

Jane Hornby

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Serves 4

Easy

Prep: 15 mins

A star rating of 4.7 out of 5.14 ratingsRate

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A filling rustic summer salad

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Really useful roast chicken

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal320
fat3g
saturates7g
carbs2012g
sugars2.3g
fibre5g
protein35g
salt0g

low

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.

Recipe from Good Food magazine, August 2009

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A star rating of 4.7 out of 5.14 ratings

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