1 red onion
halved and very thinly sliced
1 tbsp sherry vinegar
handful flat-leaf parsley
roughly chopped
4 ripe tomatoes
roughly chopped
2 tsp small capers
drained
250g pouch ready-cooked Puy lentil
(I used Merchant Gourmet)
2 tbsp extra-virgin olive oil
plus extra
8 slices Serrano ham
meat from 2 cooked chicken breasts
torn into pieces
100g bag wild rocket

Method
step 1
Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper. Set aside for 10 mins or so until the onion has softened slightly.

step 2
Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers. When ready to serve, tip the lentils into a sieve and rinse with boiling water from the kettle. Drain. Toss the onions and their juices into the lentils, then add the 2 tbsp olive oil and carefully mix everything together. Scoop this onto a large serving platter, then top with the ham, chicken and rocket. Drizzle with more olive oil and a little more vinegar, if you like, then serve.