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Citrussy avocado, prawn & lentil salad
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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
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 the sliced 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.
The avocado dressing in this dish is also a great match for roast chicken or grilled halloumi.
This recipe appeared within the December 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in November 2019.