Chargrilled prawn, pumpkin and lentil salad

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

Recipe «Chargrilled prawn, pumpkin and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g pumpkin, peeled, cut into 2cm cubes, 60ml olive oil, 1 tsp cumin seeds, 300g French-style green lentils, 1 lemon, zest peeled into thin strips, juiced , 1 red onion, thinly sliced, 1 cup mint leaves, 1 kg medium green prawns, peeled with tails intact, cleaned .

Ingredients:

• 500g pumpkin, peeled, cut into 2cm cubes 
• 60ml olive oil 
• 1 tsp cumin seeds 
• 300g French-style green lentils 
• 1 lemon, zest peeled into thin strips, juiced 
• 1 red onion, thinly sliced 
• 1 cup mint leaves 
• 1 kg medium green prawns, peeled with tails intact, cleaned 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.