Barbecued prawns with lemon and garlic salad

Simple ingredients marry beautifully in this salad. Throwing ‘a shrimp on the barbie’ couldn’t be easier!

Preparation time 20 mins Cooking time 30 mins Serves 4

100g small green or black lentils ½ cup extra virgin olive oil 10 garlic cloves, finely sliced 2 Tbsp coriander seeds, lightly

toasted and crushed Sea-salt flakes and freshly ground

black pepper, to season 2 lemons, segmented, any

juices reserved

2 Tbsp fish sauce

16 green prawns, peeled with tails intact, deveined, butterflied (optional)

3 black Russian or Kumato

tomatoes, finely diced 1 avocado, flesh diced

6 radishes, finely sliced

1 handful of mint leaves

STEP 1 Cook lentils in a medium saucepan of boiling water following packet instructions. Drain. Set aside.

STEP 2 Heat ¼ cup of the oil in a small frying pan over a medium heat. Cook garlic for 1-2 minutes or until golden. Remove from heat. Stir through coriander seeds and season. Transfer garlic and oil mixture to a large bowl.

STEP 3 Add lemon segments and juices to the bowl with fish sauce, lentils and remaining oil. Set aside.

STEP 4 Using a small knife, butterfly prawns, if desired, by cutting back from top to tail (not all the way through). STEP 5 Preheat a barbecue or chargrill pan over a high heat. Cook prawns for 2 minutes each side, turning once, or until pink and just cooked. Stir into garlic mixture. Set aside for 10 minutes to allow flavours to infuse.

STEP 6 Meanwhile, toss together tomato and avocado. Spread over a large serving platter.

STEP 7 Pile the lentil and prawn mixture over the top. Serve topped with radish and mint leaves.

Barbecued prawns with lemon and garlic salad