Pork & gammon
Porchetta leftovers and warm lentil salad
A gorgeous meal-in-one warm lentil salad with aromatic slow-cooked pork and fresh, crunchy vegetables. When making porchetta, always make enough for more than one meal – the leftovers are wonderfully versatile. Vary the veg if you've got others to hand – try roasted beets, carrots and parsnips, or slivers of raw fennel.
Ingredients
- 100g Puy lentils
- 2 garlic cloves, crushed
- 300ml vegetable bouillon
- leftover porchetta, shredded
- 150g French beans, blanched
- 150g cherry tomatoes, halved
- 150g young spinach leaves
- olive oil
- balsamic vinegar
- salt and pepper
Method
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Step 1
Place a tablespoon of olive oil in a saucepan and gently cook the shallot and garlic for a few minutes to soften without colouring.
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Step 2
Add the lentils and vegetable bouillon and bring to the boil. Skim away any scum rising to the surface.
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Step 3
Lower the heat and cook as per the packet instructions until the lentils are tender but not falling apart. Drain the lentils and remove the garlic.
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Step 4
While the lentils are cooking, bring a pan of water to the boil. Blanch the French beans for 3-4 minutes, drain and plunge into cold or ice water to halt the cooking.
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Step 5
To serve the salad, lay the spinach leaves over the base of 4 plates. Toss the beans, tomatoes and porchetta with the lentils to gently warm them. Season, then spoon on top of the spinach leaves, and top with a drizzle of olive oil and balsamic vinegar.
