Warm lentil salad with Serrano, chicken & rocket
A filling rustic summer salad
- Prep: 15 mins
- Serves 4
- Easy
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 lentils (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
-
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.
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