400 g of lentils
1 cup of flaked almonds (toasted)
6 tablespoons chopped mint
600 g diced cooked ham
1 cup of Andorinha Brazilian Extra Virgin Olive Oil
1/2 cup white wine vinegar
2 teaspoons of sugar
1/2 tablespoon salt
1 cup of chopped mint
1/2 cup mint leaves
In a pan, cook the lentils with plenty of water for 15 minutes or until the beans are al dente, that is, cooked but not too soft.
Then drain the water and transfer the warm lentils to a bowl. Add the sauce.
Let it cool and refrigerate.
In a pan with boiling water, place the almonds and boil them for three minutes. Meanwhile, prepare a bowl of water and ice.
Drain the almonds and dip them in the bowl. The thermal shock causes their skin to come off easily.
Let it cool for two minutes and remove the skin, one by one. Cut the almonds into four pieces. Toast the almonds in a frying pan over medium heat, stirring until golden and place them on a plate. To serve, mix the almonds in the salad. The salad can be served cold or at room temperature.
In a bowl, mix all the ingredients up and serve immediately.