Lentil salad with wilted radicchio and prosciutto
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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 tomatoes
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.
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