Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
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Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
10 mins
COOKING TIME
0 mins
PREP TIME
10 mins
SERVES
Serves 4
ingredients
- 1 tablespoon Perelló capers in salt
IN STOCK - 400g Navarrico lentils
IN STOCK - 6 piquillo peppers, cut into strips
IN STOCK - 1⁄2 a red onion, sliced
- 3 tablespoons olive oil
IN STOCK - 1 1⁄2 tablespoons Cabernet Sauvignon vinegar
IN STOCK - sea salt and freshly ground black pepper
- 12 anchovy fillets in oil
- a handful of mixed fresh herbs, such as mint, chervil and parsley
METHOD
- Before beginning this recipe, soak the capers in water for an hour, to remove the excess salt, changing the water twice, then drain. The time for this step is not included in the preparation time below.
- Mix the lentils, peppers, onion and capers in a serving dish.
- Mix the oil and vinegar and use to dress the ingredients.
- Season to taste with salt and pepper.
- If you want to make this salad using dried pulses, use 300g of Castilian green or dark Pardina lentils, or their equivalent. You don’t need to soak them, just wash them well, put them into a pan together with a whole carrot, a small onion, a bay leaf and some peppercorns, cover with cold water, bring to the boil, then turn down the heat and simmer for about 20 minutes until tender. Drain and discard the vegetables, herbs and peppercorns.
ingredients
- 1 tablespoon Perelló capers in salt
(Default Title)
IN STOCK - 400g Navarrico lentils
IN STOCK - 6 piquillo peppers, cut into strips
IN STOCK - 1⁄2 a red onion, sliced
- 3 tablespoons olive oil
IN STOCK - 1 1⁄2 tablespoons Cabernet Sauvignon vinegar
IN STOCK - sea salt and freshly ground black pepper
- 12 anchovy fillets in oil
- a handful of mixed fresh herbs, such as mint, chervil and parsley
