Lentils with artichokes and peppers

INGREDIENTS
400g can Puy lentils, drained and rinsed
400g can artichoke hearts, drained and sliced
4 or 5 ready-roasted peppers from a jar or the deli counter
1–2 thyme sprigs, leaves only
handful of flat-leaf parsley, finely chopped
4 spring onions, finely chopped
2–3 tbsp walnut oil
1 tbsp cider vinegar
salt and freshly ground black pepper
4 or 5 slices of Parma ham, chopped
handful of wild rocket leaves

METHOD
Put the lentils, artichokes, peppers, herbs, and spring onions in a large bowl. Drizzle over the oil and vinegar, season with salt and pepper, and stir well to combine.
Add the Parma ham and rocket, toss gently, and transfer to a serving dish.