500 gm(2½ cups) small green lentils, rinsed, drained60 ml(¼ cup) extra-virgin olive oil1 cupcoarsely chopped flat-leaf parsley, plus extra to serve1garlic clove, finely chopped2Spanish onions, cut into thin wedges1 tbspolive oil2radicchio, cut into thin wedges125 mlaged balsamic vinegar1/3 cupLigurian olives, cracked and pitted100 gmsliced coppa, torn8buffalo bocconcini (see note)
Preheat oven to 220C. Cook lentils in a large saucepan of boiling water over high heat until tender (15-20 minutes). Drain, then transfer to a bowl, add extra-virgin olive oil, parsley and garlic, season to taste, stir to combine and set aside.
Meanwhile, combine onion and olive oil in a roasting pan, season to taste and roast until starting to turn golden (20 minutes). Remove from oven, add radicchio and balsamic vinegar and roast until wilted (5-10 minutes). Transfer mixture to lentils with olives and coppa, toss to combine and serve with bocconcini and extra parsley.
Note Buffalo bocconcini is available from select Italian delicatessens. If unavailable, substitute cow’s milk bocconcini.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.