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.
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 Sun Dried 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 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 lettuce
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