Chargrilled prawn pumpkin and lentil salad

INGRIDIENTS

500g pumpkin, peeled, cut into 2cm cubes

60ml (1/4 cup) olive oil

1 teaspoon cumin seeds

300g (1 1/2 cups) 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

DIRECTIOINS

Step 1

Preheat oven to 200C. Line an oven tray with baking paper. Place pumpkin on tray, drizzle with 2 teaspoons 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 oil. Working in 2 batches, cook prawns for 2 minutes each side or until golden and just cooked.

Step 4

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

 

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