Spicy prawn and lentil salad

Name: Spicy prawn and lentil salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/4 cup olive oil; 1 tbsp ras el hanout (see note); 20 green prawns, peeled, deveined; 1 red onion, finely chopped; 2 x 400g cans brown lentils,drained, rinsed; Juice of 1 lemon; 2 tomatoes, seeds removed, finely chopped; 1 tbsp chopped thyme leaves; 2 tbsp chopped flat-leaf parsley, plus extra to serve

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $6.12 /serving

Author : Valli Little, Food director - delicious.

quick spring summer

Ingredients

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1/4 cup olive oil1 tbsp ras el hanout (see note)20 green prawns, peeled, deveined1 red onion, finely chopped2 x 400 grams cans brown lentils,drained, rinsedJuice of 1 lemon2 tomatoes, seeds removed, finely chopped1 tbsp chopped thyme leaves2 tbsp chopped flat-leaf parsley, plus extra to serve

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Instructions

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Step 1

Combine 2 tablespoons olive oil and 2 teaspoons ras al hanout in a bowl. Add the prawns, tossing to coat in the mixture. Allow to marinate in the fridge for 15 minutes.

Step 2

Heat remaining oil in a pan over medium heat. Add onion and cook, stirring, for 5 minutes until soft. Stir in lentils and remaining ras el hanout, then remove from the heat. Add lemon juice, tomatoes and herbs, toss to combine, then chill until ready to serve.

Step 3

Preheat a char-grill pan or barbecue to medium-high. In batches if necessary, cook the prawns for 2 minutes each side until cooked through. Rest for 5 minutes. Divide prawns and lentil salad among plates, garnish with extra parsley, then serve.