Warm Lentil Salad With Serrano, Chicken and Rocket

• 1 red onion, cut in half and very thinly sliced
• 1 tablespoon sherry wine vinegar
• 14 cup fresh flat-leaf parsley, roughly chopped
• 4 tomatoes, roughly chopped
• 2 teaspoons capers, drained
• 250 g cooked lentils (or use canned, as I did)
• 2 tablespoons extra virgin olive oil
• 8 slices serrano ham
• 2 cooked chicken breasts, torn into pieces
• 100 g baby arugula

1. Put the onion in a bowl, drizzle over the vinegar, then season with salt and pepper.
2. Set aside for 10 minutes or so until the onion has softened slightly.
3. Meanwhile, in another large bowl, mix the parsley and tomatoes with the capers.
4. When ready to serve, tip the lentils into a sieve and rinse with boiling water, the drain.
5. Toss the onions and their juices into the lentils, then add the 2 tablespoons olive oil and carefully mix everything together.
6. Scoop this onto a large serving platter, then top with the ham, chicken and arugula.
7. Drizzle with additional oil and vinegar, if you like, then serve.

red onion, sherry wine vinegar, parsley, tomatoes, capers, extra virgin olive oil, serrano ham, chicken breasts, baby arugula

Taken from www.food.com/recipe/warm-lentil-salad-with-serrano-chicken-and-rocket-389457 (may not work)