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Chargrilled prawn, pumpkin and lentil salad
Chargrilled prawn, pumpkin and lentil salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Unique combination: prawns, lentils, pumpkin warm salad.
Ingredients:
  • 500g pumpkin, peeled, cut into 2cm cubes
  • 60ml (1/4 cup) olive oil
  • 1 tsp cumin seeds
  • 300g (1 1/2 cups) French-style green lentils
  • 1 lemon, zest peeled into thin strips, juiced
  • 1 red onion, thinly sliced
  • 250.00 ml mint leaves
  • 1 kg medium green prawns, peeled with tails intact, cleaned
Instructions:
  • Preheat the oven to 200C. Line an oven tray with baking paper. Spread pumpkin on the tray, drizzle with 2 teaspoons of oil, sprinkle with cumin seeds, and season with salt and pepper. Bake for 20 minutes or until tender.
  • Simmer lentils in a large saucepan of boiling water for 15 minutes, or until tender. Rinse in cold water, drain thoroughly, and transfer to a large bowl.
  • Heat a chargrill pan over high heat. Coat prawns with 2 teaspoons of oil. Grill prawns in 2 batches for 2 minutes on each side until golden and cooked through.
  • Combine lentils with pumpkin, three-quarters of lemon zest, lemon juice, onion, mint, and remaining 2 tablespoons oil. Season to taste and gently mix. Serve salad on plates, top with prawns, and sprinkle with the remaining lemon zest.

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