Photo of Lentil salad with wilted radicchio and prosciutto by WW

Lentil salad with wilted radicchio and prosciutto

6
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
It's hard to tell if you'll be more impressed by the vibrant colours in this dish or the flavours once you take a bite

Ingredients

prosciutto fat trimmed

8 slice(s), fat trimmed, (100g)

cherry tomato

200 g

red onion

1 medium, cut into thin wedges

Radicchio

1 medium, cut into thin wedges

balsamic vinegar

2 tbs

lentils, canned, rinsed, drained

240 g, (brown)

black olives, drained

1 cup(s), (kalamata) (160g)

fresh flat-leaf parsley

½ cup(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place prosciutto, tomatoes and onion on a baking tray. Season with salt and freshly ground black pepper. Bake for 15 minutes.
  2. Add radicchio to tray and drizzle with vinegar. Bake for 10 minutes or until prosciutto is crisp and vegetables are tender.
  3. Transfer prosciutto, tomatoes, onion and radicchio to a large bowl. Add lentils, olives and parsley and toss to combine. Serve.

Start eating better than ever!