Pic of Porchetta leftovers and warm lentil salad

Porchetta leftovers and warm lentil salad

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Pork & gammon

Porchetta leftovers and warm lentil salad

Main Serves 4 50 min
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.


  • 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


Prep time: 10 min
Cooking time: 40 min
  • 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.
  • Step 2

    Add the lentils and vegetable bouillon and bring to the boil. Skim away any scum rising to the surface.
  • 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.
  • 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.
  • 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.

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