Lentil, cucumber and Ham salad
80g CINCO JOTAS Iberian ham slices
200g cooked Pardina lentils
8 Tomato seeds
40g Diced tomatoes
10g Chopped parsley
15g Extra virgin olive oil
Salt (to taste)
Lemon zest (to taste)
Remove tomato seeds from one side and set aside. Chop the skinless pulp into cubes and put aside.
Chop the parsley and make cucumber strips with a vegetable peeler.
Mix the ingredients with the cooked lentils, add salt to taste and set aside.
Mix together the yogurt and lemon zest and set aside.
Dress the lentil mixture with the yogurt and serve.