1 cup puy lentils
8 slices parma ham
8 slices pork belly
2-3 sprigs thyme
2 cups frozen broad beans, shelled
150g baby spinach leaves
1 red onion, sliced
½ cup chervil, roughly chopped
½ cup flat-leaf parsley, roughly chopped
150g creamy blue cheese
Sherry And Mustard Vinaigrette
100ml extra virgin olive oil
25ml sherry vinegar
2 tsp mustard
Preheat oven to 200°C. Cook lentils in a pot of boiling water for 15 minutes until tender. Drain and set aside.
Wrap each piece of parma ham around each of the pork slices. Lay on a baking tray lined with baking paper. Sprinkle over fresh thyme leaves and season with freshly ground black pepper. Bake for 30-35 minutes.
Meanwhile, blanch broad beans in a pot of boiling water. Cook for 2 minutes and then plunge into icy cold water.
To make vinaigrette, mix ingredients together. Season well with salt and freshly ground black pepper.
Toss lentils, broad beans, baby spinach leaves and red onion in a large bowl and mix in a little sherry and mustard vinaigrette. Arrange pork and salad on a serving platter and sprinkle over herbs and pieces of blue cheese. Serve with extra vinaigrette.