Lentil and prawn salad

With the trend in healthy eating, lentils have really come into their own. Rich in protein and quite filling they make the perfect snack or light meal. Michael Diacono pairs them with local king prawns.

Lentil and prawn salad


  • Olive oil
  • 1 clove garlic
  • 200g lentils
  • Salt and pepper
  • 6 king prawns
  • Salt and pepper
  • 1 lemon, juice only
  • 1 bulb fennel
  • 1 spring onion
  • Handful mint
  • Handful parsley


  1. Heat some olive oil in a pan with a whole clove of garlic.
  2. Add lentils and season with salt and pepper.
  3. Cover the lentils with water and allow to simmer until cooked through, approx. 25 mins.
  4. In a separate pan heat some olive oil and add the prawns.
  5. Season with salt and pepper and the juice of half of the lemon.
  6. Drain the lentils and place in a mix wing bowl.
  7. Finely chop the fennel and add to the mixing bowl.
  8. Finely chop the spring onion and add.
  9. Add the mint and parsley.
  10. Add the juice from the remaining lemon.
  11. Serve the lentil topped with the prawns, some more parsley and lemon wedges.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017.

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