Lentils with scallops & black pudding

by Ray McVinne | Cuisine issue #154
Salads are the order of the day

Boil some green or brown lentils until tender then drain well and toss with extra virgin olive oil, a little red wine vinegar, finely chopped red onion and some rocket leaves. Add panfried scallops and sliced black pudding (or substitute chorizo if you don’t like black pudding)

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