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Low-fat creamy prawn and lentil salad recipe
Low-fat creamy prawn and lentil salad recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Enjoy nutritious prawns in a refreshing lentil salad for a lighter dish."
Ingredients:
  • 150g (3/4 cup) French style lentils, rinsed, drained
  • 3 tsp brown mustard seeds
  • 3.75 gm ground cumin
  • 1 tsp ground turmeric, plus 1/4 tsp, extra
  • 1 lime, rind finely grated, juiced, plus extra wedges, to serve
  • 400g peeled green prawns, tails intact
  • 27.30 gm extra virgin olive oil
  • 200g snow peas, halved
  • 1 French shallot, finely chopped
  • 250g cherry tomatoes, halved
  • 100g mixed salad leaves
  • 82.50 ml chopped fresh coriander leaves, plus extra, to serve
  • 80g (1/3 cup) natural yoghurt
Instructions:
  • In a large saucepan, simmer the lentils in boiling water for 20 minutes until tender. Drain and rinse under cold water. Drain again.
  • In a large bowl, mix together mustard seeds, cumin, turmeric, and half of the lime rind. Add the prawns and coat them well. Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Cook the prawns for 2-3 minutes, turning occasionally, until they turn golden brown.
  • In a heatproof bowl, swiftly blanch snow peas with boiling water for 30 seconds, then refresh under cold running water. Drain well.
  • In a large bowl, mix together lentils, snow peas, shallot, tomato, salad leaves, and coriander. Add 2 tsp of juice and 2 tsp of oil, stirring well. In a separate bowl, combine yogurt, remaining lemon rind and juice, and extra turmeric.
  • Plate the lentil mixture, generously layer with the prawns, dressing, and extra coriander. Accompany with more lime wedges for a burst of flavor.

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