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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.
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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
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