Prawn and Lentil Salad with Pomegranate Dressing

Executive Chef at Al Manzil and Qamardeen Hotels shares his vibrant recipe
Saturday , 19 January 2013
Prawn and Lentil Salad with Pomegranate Dressing
Opt for Puy lentils, they have a unique peppery flavour and hold their shape during cooking

SERVES 4

INGREDIENTS
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

METHOD
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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