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.
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.
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 teaspoons 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 tablespoons oil to lentils and season. Gently toss to combine. Divide salad among plates, top with prawns and scatter with remaining zest to serve.
With thanks to taste.com.au
Ingredients
Directions
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.
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 teaspoons 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 tablespoons oil to lentils and season. Gently toss to combine. Divide salad among plates, top with prawns and scatter with remaining zest to serve.
With thanks to taste.com.au
