Chargrilled prawn, pumpkin and lentil salad

CHARGRILLED PRAWN, PUMPKIN AND LENTIL SALAD

Ingredients

500 g pumpkin, peeled, cut into 2 cm cubes

60 ml olive oil

1 tsp cumin seeds

300 g French-style green lentils

1 lemon, zest peeled into thin strips, juiced

1 red onion, thinly sliced

1 cup mint leaves

1 kg medium green prawns, peeled with tails intact, cleaned

Directions

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.

Step 1

Preheat oven to 200°C. Line an oven tray with baking paper. Place pumpkin on the tray, drizzle with 2 teaspoons of oil, sprinkle with cumin seeds, and season with salt and freshly ground black pepper. Bake for 20 minutes or until tender.

Step 2

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.

Step 3

Meanwhile, place a chargrill pan over high heat. Drizzle prawns with 2 teaspoons of oil. Working in 2 batches, cook prawns for 2 minutes on each side or until golden and just cooked.

Step 4

Add pumpkin, three-quarters of the lemon zest, lemon juice, onion, mint, and the remaining 2 tablespoons of oil to the lentils and season. Gently toss to combine. Divide the salad among plates, top with the prawns, and scatter with the remaining lemon zest to serve. With thanks to taste.com.au