Citrusy avocado, prawn & lentil salad Preparation time: 20 minutes Cooking time:5 minutes Total time:25 minutes INGREDIENTS
½ small red onion, sliced into thin rounds 3 essential Waitrose Easy Peelers (sweet mandarins or clementines), 2 juiced, 1 sliced 1½ tsp red wine vinegar 250g pouch Waitrose & Partners Puy Lentils 180g extra large raw king prawns, patted dry 1 tsp ground cumin 1 garlic clove, crushed 2 tsp sunflower or vegetable oil 1 Waitrose & Partners Perfectly Ripe Avocado, ¼ chopped, ¾ sliced 28g pack coriander, leaves only 1½ tbsp low-fat natural yogurt Chilli flakes (optional), to serve
Cok’s tipThe avocado
dressing in this dish is also a great match for roast chicken or grilled halloumi.
METHOD
1. In a bowl, toss the onion in ½ of the citrus juice, plus 1 tsp vinegar and a little seasoning; set aside. Heat the lentils according to pack instructions and let them cool a little. In another bowl, toss the prawns with the cumin, ½ of the garlic and 1 tsp oil; leave to marinate for a few minutes.
2. To make the dressing, put the chopped avocado, 1 tbsp
water, the remaining citrus juice, vinegar, garlic and ½ the coriander leaves into a jug. Use a hand blender to whizz until smooth (or use a jug blender). Stir in the yogurt; season.
3. Heat the remaining 1 tsp oil in a frying pan and sear the prawns on a high heat until fully cooked, opaque and pink throughout – about 3 minutes. Spoon the warm lentils onto plates, follow
with thesliced mandarins or clementines, sliced avocado, prawns, dressing and the onion with a little of its juice. Serve scattered with the remaining coriander and a few chilli flakes.
Recipes and photos courtesy of Waitrose. Thousands more recipes can be found at
www.waitrose.com/recipes
01380 734376 | April | Lifein | 25 01380 734376 | April | Lifein | 25
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