Warm lentil salad with Serrano, chicken & rocket

• red onion↗1 1

  halved and very thinly sliced

• sherry vinegar↗1 tbsp tbsp
• flat-leaf parsley↗

  roughly chopped

• ripe tomatoes↗4 4

  roughly chopped

• small capers↗2 tsp

  drained

• pouch ready-cooked Puy lentil250g g

  (I used Merchant Gourmet)

• extra-virgin olive oil↗ tbsp

  plus extra

• Serrano ham↗ 8 slices
• meat from 2 cooked chicken breasts

  torn into pieces

• wild rocket↗100g g

Step-by-step instructions

1. 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.

2. 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.