CITRUSSY AVOCADO, PRAWN & LENTIL SALAD

INGREDIENTS
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

METHOD
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 on
to 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.