Rarely seen together, but well matched, this recipe of prawns, lentils and pumpkin is a great warm salad.
- 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.
- 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.
- 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.
- 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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Store Spice Organizer
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