Seafood skewers with lentil salad
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Time to make:
50 mins, prep 20 mins, cook 30 mins
$7.41 per serve
(at time of publication)
Full ingredients list:
- 2 teaspoons olive oil
- 6 green onions, sliced
- 1 stick celery, finely diced
- 1 teaspoon cumin seeds
- 1 cup red lentils, rinsed
- 1/4 cup lemon juice
- 1 1/2 cups reduced-salt chicken stock
- 1/4 cup currants
- 2 zucchinis (about 300g), grated
- 1/2 cup chopped fresh coriander
- 500g white fish fillets, cut into 3cm pieces
- 300g peeled raw prawns
- cooking oil spray
- 3 bunches asparagus, steamed
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat half the oil in a large frying pan. Add onion and celery; cook over low heat for 5 minutes, or until soft. Add cumin seeds and cook for 1 minute. Add lentils and lemon juice and stir until lemon juice evaporates (12 minutes).
Step 2 Add stock and currants. Bring to the boil then reduce heat to very low and simmer uncovered for 1520 minutes, or until all liquid is absorbed. Cool, then fold through zucchini and coriander.
Step 3 Meanwhile, heat a chargrill to high. Thread fish and prawns onto 8 skewers and spray with oil. Place skewers and asparagus on chargrill and cook for 6 minutes, turning occasionally. Serve lentil salad with skewers and asparagus.
About this recipe
First published: October 2010