Bar­be­cued prawns with lemon and gar­lic salad

Better Homes and Gardens (Australia) - - Fabulous Food -

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

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