Lentil Ham Salad with Parsley
Rinse, shake dry and chop the parsley. Peel and finely chop the garlic. Saute the parsley and garlic until translucent in hot oil. Add the red lentils, and then pour in the broth. Let simmer about 10 minutes.
Meanwhile, rinse, and quarter the apples, then remove the core and seeds. Season the lentils with vinegar, salt and cayenne pepper and let cool to room temperature.
Cut the salmon into strips. Stir in the salmon and proscuitto to the parsley salad. Season with curry powder and garnish with fresh parsley. Serve immediately.