Name: Spicy prawn and lentil salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 56.88 gm olive oil; 20.00 ml ras el hanout (see note); 20 green prawns, peeled, deveined; 1 red onion, finely chopped; 2 x 400g cans brown lentils,drained, rinsed; Juice of 1 lemon; 2 tomatoes, seeds removed, finely chopped; 20.00 ml chopped thyme leaves; 40.00 ml chopped flat-leaf parsley, plus extra to serve

Spicy prawn and lentil salad

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Impressive spicy prawn and lentil salad - perfect for entertaining.

Ingredients:

56.88 gm olive oil
20.00 ml ras el hanout (see note)
20 green prawns, peeled, deveined
1 red onion, finely chopped
2 x 400g cans brown lentils,drained, rinsed
Juice of 1 lemon
2 tomatoes, seeds removed, finely chopped
20.00 ml chopped thyme leaves
40.00 ml chopped flat-leaf parsley, plus extra to serve

Instructions:

In a bowl, mix together 2 tablespoons of olive oil and 2 teaspoons of ras al hanout. Add the prawns and toss until well coated. Chill in the fridge for 15 minutes to marinate.
In a pan over medium heat, sauté onion in the remaining oil until soft, about 5 minutes. Mix in lentils and the rest of the ras el hanout, then remove from heat. Stir in lemon juice, tomatoes, and herbs, mix well, and refrigerate until serving.
Preheat a char-grill pan or barbecue to medium-high. Cook prawns in batches for 2 minutes each side until fully cooked. Let rest for 5 minutes. Plate prawns and lentil salad, sprinkle with extra parsley, and serve.

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