Meals and Courses

Herby Ham and Lentil Salad

cook 10 mins
  • 1 shallot, finely chopped
  • 2 tablespoons extra virgin olive oil
  • finely grated rind and juice of 1/2 lemon
  • handful of chopped parsley
  • 250 g (8 oz) can lentils, rinsed and drained
  • 1 teaspoon capers, rinsed and drained
  • 150 g (5 oz) pulled ham hock
  • 125 g (4 oz) cherry tomatoes, halved
  • 100 g (3 1/2 oz) rocket
  • Mix together the shallot, oil, lemon rind and juice and parsley and then stir the mixture into the lentils.
  • Add the capers, ham, tomatoes and rocket. Season to taste and arrange on a platter to serve.
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