Let the flavours of the Iberian acorn-fed ham sing in this simple lentil salad. Chicory and goats’ cheese give a mellow background alongside the Spanish treat.
1 tbsp olive oil
2 shallots, finely diced
1 medium carrot, peeled and finely diced
100g Joselito ham
125g Puy lentils, washed and drained
375ml chicken stock
4 tsp sherry vinegar
2 tbsp flat-leaf parsley, roughly chopped
3 tbsp extra-virgin olive oil
1 head chicory, leaves separated
2 heads little gem, leaves separated
100g soft goats’ cheese
1. Heat a medium sauté pan until warm. Add the olive oil, shallots and carrot, and sweat for a couple of minutes until softened but not coloured.
2. While they cook, fold up 45g of the ham and slice thinly. Add it to the pan and cook for another couple of minutes. Add the lentils and stock and bring to a simmer. Turn the heat down low and cook gently for 25–35 minutes, until the lentils are tender and the liquid reduced.
3. Add one teaspoon of the sherry vinegar, and season to taste. If the lentils are still crunchy, continue to cook for another five minutes, then check again.
4. Remove from the heat, stir in the parsley and set aside. Put the remaining three teaspoons of sherry vinegar and the extra-virgin olive oil in jar with a pinch of sea salt and some freshly ground black pepper. Seal and shake well.
5. Toss the salad leaves in the dressing, then divide among four plates. Layer the remaining ham over the leaves and add spoonfuls of lentils in between. Beat the goats’ cheese in a bowl until soft; to serve, place a spoonful on top.
Find more recipes in the Harrods Magazine app.