Warm Lentil Salad With Serrano, Chicken & Rocket
This Mediterranean-inspired lentil salad is a vibrant mosaic of colors and flavors. The tangy sherry vinegar-infused red onions and the zesty tomato-caper mixture come together beautifully with the earthy Puy lentils. Topped with slices of Serrano ham, tender torn chicken, and a generous handful of peppery rocket leaves, this dish is a delightful balance of textures and tastes.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 320 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 2012 grams carbohydrates
- Sugar Content: 2.3 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 35 grams protein
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