Meals and Courses

Lentil, Chorizo & Scallop Salad

prep 10 mins cook 15–20 mins
  • 250 g (8 oz) puy lentils
  • 2 red peppers, quartered, cored and deseeded
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 150 g (5 oz) chorizo, thinly sliced or diced
  • 375 g (12 oz) scallops, rinsed and patted dry
  • 75 g (3 oz) rocket leaves
  • salt and pepper

Cook the lentils in a saucepan of simmering water for 15–20 minutes until just tender but still holding their shape. Drain the lentils, rinse in cold water and drain again.

Meanwhile, arrange the peppers, cut sides down, on a piece of foil on a grill rack, brush with 1 tablespoon of the oil and grill for 10–15 minutes until softened and lightly charred. Wrap in foil while hot. When cool enough to handle, remove the skins and slice the flesh.

Mix 4 tablespoons of the oil in a bowl with the vinegar and a little seasoning. Add the lentils and toss well, then stir in the pepper strips. Cover and set aside.

When ready to serve, heat the remaining 1 tablespoon of oil in a frying pan, add the chorizo and fry for 2 minutes. Add the scallops and cook for 3–4 minutes, turning once, until browned and just cooked. Divide the rocket leaves between 4 serving plates. Spoon the lentils on top, then add the chorizo and scallops and serve immediately.

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