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.