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Balsamic beluga lentils with prosciutto, mango, feta, black olives and mixed leaves
Serves 4 Starters and mains
Ingredients
- 125g beluga lentils, soaked for 4 hours in cold water
- 1tbsp extra virgin olive oil
- 6tbsp balsamic glaze or aged balsamic
- 200g sliced prosciutto crudo
- 1 large ripe mango, sliced into wedges
- 4tbsp unpitted black Niçoise or Ligurian olives in oil
- 100g feta, crumbled
- a few handfuls mixed leaves such as baby leaf spinach, red veined sorrel, wild rocket and baby red chard
- 1tsp freshly ground black pepper
For the balsamic dressing
- 1tsp Dijon mustard
- 2tsp honey
- 2tbsp white or rosé balsamic vinegar
- 6tbsp extra virgin olive oil
Method
Drain the lentils, put in a pan and pour in enough water to cover by 2cm. Bring to the boil and simmer for 10-12 minutes until just soft, then add a little salt, cover and leave for 5minutes. Drain and add the oil and 4tbsp of the balsamic glaze and another pinch of salt if needed. Set aside – they can be served warm or left to cool to room temperature.
For the dressing, put the Dijon mustard, a pinch of sea salt flakes, the honey, vinegar and 1tbsp of the oil in a screwtopped jar and shake well. Add the rest of the oil gradually, shaking well between each addition until emulsified.
Divide the lentils among 4 plates, then fold the prosciutto into loose shapes and arrange with the mango and olives. Crumble some feta over. Dress the salad leaves, add to the plates, then spoon over some of the balsamic glaze. Scatter with the black pepper to serve.
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