Lentils con prosciutto (lentil salad with prosciutto)

Spiked with chillies and flecked through with flavoursome prosciutto, David Rocco's nutty-tasting lentil salad makes a great picnic dish
By David Rocco
Lentils con prosciutto (lentil salad with prosciutto)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 120 ml extra virgin olive oil
  • 250 g prosciutto, diced
  • 2 onions, thinly sliced
  • 1 sprig rosemary
  • 2 red chillies, seeds removed, finely chopped
  • 2 cans lentils, 400g each, drained and rinsed
  • 1 pinches salt

Method

Heat the olive oil in a large frying pan over a moderate heat and add the prosciutto and onions, rosemary and chillies. Fry, stirring, until the prosciutto and onions have browned - about 10 minutes.


Turn down the heat, stir in the lentils and continue cooking for 3-4 minutes. Serve warm or at room temperature.

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