Leftovers recipe for 4 people, takes only 20 mins; recipe has red onion, sherry vinegar, parsley, tomato, caper, lentil, extra-virgin olive oil, ham, chicken breast and rocket.
Warm lentil salad with Serrano, chicken & rocket
Course: Leftovers
Servings
4
servings
Prep time
15 mins
Ingredients
- Extra Virgin Olive Oil: 2 tbsp extra-virgin olive oil, plus extra
- Chicken Breast: meat from 2 cooked chicken breasts, torn into pieces
- Red Onion: 1 red onion, halved and very thinly sliced
- Tomato: 4 ripe tomatoes, roughly chopped
- Parsley: handful flat-leaf parsley, roughly chopped
- Rocket: 100g bag wild rocket
- Ham: 8 slices Serrano ham
- Sherry Vinegar: 1 tbsp sherry vinegar
- Lentil: 250g pouch ready-cooked Puy lentil (I used Merchant Gourmet)
- Caper: 2 tsp small capers, drained
Directions
- 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.
