Skip to main content

spiced lentil salad with prawns.

A very easy recipe from Bill Granger's Sydney food

Lisa and I had this for dinner on Saturday night. Everyone else was out partying somewhere in the world .. so it was just us, a bottle of wine (not too much for the cab driver) and the telly .... marvellous!

NB. Bills said 'drizzle the yoghurt dressing' we went a bit heavier than that, I love the yoghurt and lentils combo, so we left the bowl on the table and kept coming back for more


Ingredients

8 oz lentils du Puy
3 finely sliced spring (green) onions
4tbs cup olive oil
2 tablespoons red wine vinegar
1 green chilli, finely chopped
sea salt
freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
handful of chopped coriander leaves
1 teaspoon turmeric
20 raw prawns, peeled and deveined

To serve

1 handful baby spinach leaves
1 handful interesting robust salad leaves (eg rocket)
100g green beans, blanched and refreshed
mint yoghurt dressing (below)

Place lentils and one-and-a-half cups of water in a saucepan and bring to the boil. Reduce heat and simmer for 15 minutes. Drain the lentils.

Place warm lentils, spring (green) onions, four tablespoons of the olive oil, vinegar, chilli, salt, pepper, ground coriander, cumin and fresh coriander in a bowl, stir to combine and set aside. Place remaining olive oil, turmeric, salt and pepper in a bowl and stir to combine. Add prawns and stir to coat with oil.

Heat a non-stick frying pan over high heat for two minutes. Add prawns and cook until just opaque, shaking pan frequently.

To make salad, divide lentils among four plates, top with baby spinach leaves, green beans and prawns. Finish with a drizzle of yoghurt dressing.

Mint yoghurt dressing

1 cup yoghurt
2 tbsp lime juice
2 tsp fish sauce
4 tbsp finely chopped mint

Place ingredients in a bowl and whisk to combine.
Labels:

Comments

Lulu said…
Cooked this for the three of us last night, and just used a large packet of frozen raw giant prawns from Waitrose and they were still full of flavour and looked so pretty with their shiny yellow coating. The puy lentils were absolutly delicious and would go with anything...... and I think you could add left over lamb or chicken to the salad instead of prawns. Your blog is a godsend at the moment, so busy and just a quick peek at your blog before I leave work and I have inspiration. Thank you! Agree about beetroot, it's taken Rod and I over 30 years to recover from boarding school beets - we had them every Sunday evening with THAT salad. Lulu
November 23, 2010 at 8:08 PM
Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the ove...
Post a Comment
Read more