Lentil salad with crunchy vegetables and cured ham

This recipe starts with cooked lentils: the 20 minutes exclude cooking dried pulses. Drain well and dice the vegetables small enough to distribute through each spoonful.

Ingredients and timing for 4

Serves 4 · 20 min

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 600 g cooked drained lentils
• 200 g cucumber
• 200 g tomato
• 1 green pepper, about 120 g
• 80 g sliced cured ham
• 2 tablespoons olive oil
• 1 tablespoon wine vinegar; pepper and salt to taste

Step-by-step method

1. Check the lentils’ drained weight and pack instructions. Rinse if directed and leave in a sieve to drain.
2. Wash and dry vegetables. Remove pepper seeds and stalks; finely dice cucumber, tomato and pepper. Leave excess tomato juice aside.
3. Mix oil and vinegar with lentils and vegetables. Divide between four bowls and add ham ribbons on top. Pepper and taste before salting.

Adapt the recipe to your kitchen

Do not treat the jar’s total weight as drained lentil weight. If cooking dried lentils, add that time and cool appropriately before assembling.

Check vinegar and ham labels for allergens. Keep ingredients chilled as required and add ham at serving; no universal storage life is assumed.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.