If you can’t find canned lentils, just cook up a batch of dried lentils and use them. For a vegetarian option, replace the prosciutto with roasted almonds.
Ingredients:
- 1 tablespoon sherry vinegar
- 1 can lentils (400g/14oz), drained
- 1 zucchini, finely sliced into coins
- ½ bunch mint, leaves picked
- 3-4 slices proscuitto, torn, optional
Instructions:
- Combine vinegar with 3 tablespoons extra virgin olive oil in the bowl. Season with salt & pepper.
- Stir drained lentils into the dressing and then add the zucchini and mint. Taste and adjust seasoning if needed.
- Divide between two plates and drape prosciutto over artfully, if using.
