Ingredients

Method

• 2 tins of brown lentils
• 20 g green olives
• Flat-leaf parsley
• Sea salt and freshly ground black pepper
• 16 prawns
• 1 cup sweet chilli sauce
• Olive oil

Method

Ingredients

Combine the tins of brown lentils, drained, preserved lemon, green olives, parsley and lemon juice, to taste.
Season with sea salt and freshly ground black pepper.
Toss 16 prawns in sweet chilli sauce and, in a hot pan, pan-fry in olive oil until pink.
Serve on a bed of the lentil salad.