Balsamic beluga lentils with prosciutto, mango, feta, black olives and mixed leaves
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SERVES 4 125g beluga lentils, soaked for 4 hours in cold water 1tbsp extra virgin olive oil 6tbsp balsamic glaze (see recipe, right) or aged balsamic 200g sliced prosciutto crudo 1 large ripe mango, sliced into wedges 4tbsp unpitted black Niçoise or...
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