Warm rabbit salad with lentils and red onion

Ingredients

For 1 serving

• Rabbit140 g
• Cooked lentils150 g
• Red onion40 g
• Celery40 g
• Arugula30 g
• Bay leavesto taste
• Red wine vinegar10 ml
• Extra virgin olive oil10 g
• Whole wheat bread30 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

Method

1. Put the rabbit in a pan with enough cold water to cover, the salt and the bay leaf; bring to the boil, lower the heat and simmer gently for 40 minutes, skimming off the foam, until the meat comes away easily from the bone.
2. Meanwhile peel and finely chop the red onion, wash the celery and cut it into small dice, drain and rinse the cooked lentils, wash and dry the rocket.
3. In a bowl whisk the oil with the red wine vinegar, salt and pepper and toss the lentils, onion and celery in it.
4. Drain the rabbit, let it cool for a few minutes and shred it with your fingers, carefully removing all the small bones and the skin.
5. Add the warm rabbit and the rocket to the lentils and toss; toast the wholemeal bread for 2 minutes, until crisp, and serve it with the salad.