Prawn and Lentil Salad with Pomegranate Dressing

Executive Chef at Al Manzil and Qamardeen Hotels, Spencer Lee Black shares his wholesome, tasty recipe
Wednesday , 02 January 2013
Prawn and Lentil Salad with Pomegranate Dressing
Prawn and lentil salad with pomegranate dressing




120g lentils

400g prawns, cleaned, head and tail removed

80g rocket leaves 50g za’atar leaves

4 tbsp pine nuts

4 tbsp crispy onion (available in the Asian food section of your local grocery)

4 tbsp pomegranate seeds

25ml lemon juice

75ml olive oil

10ml heavy cream

Salt and black pepper


1. To cook the lentils use a ratio of 1 cup lentils to 3 cups water. Cook on medium heat for 20 minutes until soft. Strain the lentils and allow them to cool to room temperature, then place in fridge.

2. Cook the prawns in boiling salted water until pink, then strain the prawns and place in ice water to cool quickly.

3. To make the dressing; mix together the lemon juice, pomegranate seeds and cream. Drizzle the olive oil into the bowl while continuing to slowly stir the mixture.

4. To assemble, mix together the lentils, prawns and crispy onions and toss with dressing. Season with salt and black pepper. 

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