Chargrilled Prawn, Pumpkin and Lentil Salad | ExpatWomanFood.com
 

Posted on

17 April 2016

by

Yes Chef!

Chargrilled Prawn, Pumpkin and Lentil Salad

Chargrilled Prawn, Pumpkin and Lentil 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
1 cup mint leaves
1 kg medium prawns, peeled with tails intact, cleaned

Preparation

  • Preheat oven to 200C. Line an oven tray with baking paper. Place pumpkin on tray, drizzle with 2 tsp oil, sprinkle with cumin seeds and season with salt and freshly ground black pepper. Bake for 20 minutes or until tender.
  • 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.
  • Meanwhile, place a chargrill pan over high heat. Drizzle prawns with 2 tsp oil. Working in 2 batches, cook prawns for 2 minutes each side or until golden and just cooked.
  • Add pumpkin, three-quarters of lemon zest, juice, onion, mint and remaining 2 tbs oil to lentils and season. Gently toss to combine. Divide salad among plates, top with prawns and scatter with remaining zest to serve
Cooks Note

SEE ALSO: Yes Chef! Catering Latest Promotions and Offers

Join the Conversation