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This is great as a starter or main course. The juicy tomatoes work wonderfully with the flavoursome lentils and it only takes 25 minutes to make! Try without the ham to make it vegetarian
Ingredients: *250g Puy Lentils
*1 jar sundried tomatoes in oil, drained
*7 tbsp Basil Infused Oil
*2 tbsp Red Wine Vinegar
300g feta cheese, crumbled
handful fresh basil leaves, chopped
70g Serrano ham, torn into bite sized pieces
1 tbsp wholegrain mustard
HOW TO COOK IT
1. Cook the puy lentils according to packet instructions. Drain in a colander and rinse with cold water until refreshed. Place the drained and cooled lentils into a large bowl with the sundried tomatoes, crumbled feta and basil leaves and toss to mix.
2. Place 5 tbsp of the basil oil into a jug with the red wine vinegar and wholegrain mustard and mix together well. Season generously with a little salt and freshly ground black pepper and mix well. Pour the dressing over the salad and toss to coat.
3. Heat the remaining 2 tbsp of the basil oil in a large heavy based frying pan and cook the torn Serrano ham for 1-2 minutes, turning until crisp. Add to the salad and toss to mix.
4. Serve with warm crusty bread and a leafy salad if desired.
