Lentils with artichokes and peppers

SERVES 4

Ingredients:

1 x 14oz (400g) can green or brown lentils, drained and rinsed, or 2 cups drained cooked lentils

1 x 14oz (400g) can artichoke hearts, drained and sliced

4 or 5 roasted red peppers from a jar or the deli counter

leaves from 1–2 fresh thyme sprigs

handful of flat-leaf parsley, chopped

4 scallions, finely chopped

2–3 tbsp walnut oil

1 tbsp cider vinegar

4 or 5 thin slices Parma ham or other prosciutto, chopped

handful of wild arugula leaves

Method:

1 Put the lentils, artichoke hearts, peppers, thyme, parsley, and scallions in a bowl. Drizzle the oil and vinegar over the top, and toss gently to mix.

2 Toss in the ham and arugula. Transfer to a serving dish and serve with a green salad.

Lentils with artichokes and peppers