Chargrilled prawn, pumpkin and lentil salad

CategoryDifficultyIntermediate

Rarely seen together, but well matched, this recipe of prawns, lentils and pumpkin is a great warm salad.
Notes

Replace lentils with a can of chickpeas, rinsed and drained. Swap the lemon for either a lime or an orange, if you prefer.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 500 g pumpkin, peeled, cut into 2cm cubes
 60 ml olive oil
 1 tsp cumin seeds
 300 g French-style green lentils
 1 lemon, zest peeled into thin strips, juiced
 1 red onion, thinly sliced
 1 cup mint leaves
 1 kg medium green prawns, peeled with tails intact, cleaned
1

Preheat oven to 200C. Line an oven tray with baking paper. Place pumpkin on tray, drizzle with 2 teaspoons oil, sprinkle with cumin seeds and season with salt and freshly ground black pepper. Bake for 20 minutes or until tender.

2

Meanwhile, cook lentils in a large saucepan of boiling water for 15 minutes or until tender. Refresh under cold running water, drain well and place in a large bowl.

3

Meanwhile, place a chargrill pan over high heat. Drizzle prawns with 2 teaspoons oil. Working in 2 batches, cook prawns for 2 minutes each side or until golden and just cooked.

4

Add pumpkin, three-quarters of lemon zest, juice, onion, mint and remaining 2 tablespoons oil to lentils and season. Gently toss to combine. Divide salad among plates, top with prawns and scatter with remaining zest to serve.

Ingredients

 500 g pumpkin, peeled, cut into 2cm cubes
 60 ml olive oil
 1 tsp cumin seeds
 300 g French-style green lentils
 1 lemon, zest peeled into thin strips, juiced
 1 red onion, thinly sliced
 1 cup mint leaves
 1 kg medium green prawns, peeled with tails intact, cleaned

Directions

1

Preheat oven to 200C. Line an oven tray with baking paper. Place pumpkin on tray, drizzle with 2 teaspoons oil, sprinkle with cumin seeds and season with salt and freshly ground black pepper. Bake for 20 minutes or until tender.

2

Meanwhile, cook lentils in a large saucepan of boiling water for 15 minutes or until tender. Refresh under cold running water, drain well and place in a large bowl.

3

Meanwhile, place a chargrill pan over high heat. Drizzle prawns with 2 teaspoons oil. Working in 2 batches, cook prawns for 2 minutes each side or until golden and just cooked.

4

Add pumpkin, three-quarters of lemon zest, juice, onion, mint and remaining 2 tablespoons oil to lentils and season. Gently toss to combine. Divide salad among plates, top with prawns and scatter with remaining zest to serve.

Chargrilled prawn, pumpkin and lentil salad

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