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red onion sherry wine vinegar parsley tomatoes capers extra-virgin olive oil Serrano ham chicken breasts baby arugula
Viewed: 71 - Published at: 4 years agoIngredients
- 1 red onion, cut in half and very thinly sliced
- 1 tablespoon sherry wine vinegar
- 14 cup fresh flat-leaf parsley, roughly chopped
- 4 tomatoes, roughly chopped
- 2 teaspoons capers, drained
- 250 g cooked lentils (or use canned, as I did)
- 2 tablespoons extra virgin olive oil
- 8 slices serrano ham
- 2 cooked chicken breasts, torn into pieces
- 100 g baby arugula
Method
- Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper.
- Set aside for 10 minutes 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, the drain.
- Toss the onions and their juices into the lentils, then add the 2 tablespoons olive oil and carefully mix everything together.
- Scoop this onto a large serving platter, then top with the ham, chicken and arugula.
- Drizzle with additional oil and vinegar, if you like, then serve.
