Lentil and king prawn salad

Lentil and king prawn salad

This is the one of the recipes I prepared for Served Magazine. As I had to prepare two fish dishes I made a fresh fish stock out of the carcass of the meagre and the prawn heads. I just added all the fish to a pot and covered them with water, I boiled and extracted the juices. I made around 800ml of fish stock, so I froze the rest. To make this delicious salad you will need,

lentil and king prawn salad

June 18, 2017


  • 1 clove garlic
  • 8 cherry tomatoes
  • 20 king prawns
  • 100g pine nuts
  • 2 tbsp fresh fish stock
  • 130g brown lentils
  • Olive oil
  • Step 1 Cook your lentils according to the instructions on the packet. Usually you let them simmer on a low heat for around forty minutes.
  • Step 2 Ask your fishmonger to remove the heads and shell off the prawns and leave the tail on, as they look so wonderful on your plate.
  • Step 3 Get a griddle pan and heat with some oil. Peel and crush your garlic and add to the pan. Add your cherry tomatoes and the fish stock and cook these on a low heat so you don’t lose the liquid. Add the pine nuts and stir and switch off the heat.
  • Step 4 Grill your prawns in a separate pan and add them to your tomatoes and other ingredients. Put the lentils in a dish and mix the ingredients all together and serve. This salad serves eight as a side dish or four as a main.


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