Prawns on lentil-cucumber salad

Name: Prawns on lentil-cucumber salad
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 18 raw shrimps (à approx. 25 g; fresh or frozen; without head, with shell); 150 g green lentils; 1 Cucumber; 300 g Apricots; 1 Onion; 2 Garlic cloves; 1 piece (approx. 15 g each) Ginger; 6 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS Grenadine syrup; 7-10 Tbsp salt, pepper; 10 TABLESPOONS Olive oil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

To the question, "You look so relaxed, have you been on holiday?", you answer cheerfully, "Nah, I've been cooking." - At the latest when tasting the Ginger-Grenadine dressing, your guests will feel as if they were on holiday

COOK TIME
50 mins

TOTAL TIME
80 mins

Ingredients

Servings: 6

18 raw shrimps (à approx. 25 g; fresh or frozen; without head, with shell)
150 g green lentils
1 Cucumber
300 g Apricots
1 Onion
2 Garlic cloves
1 piece (approx. 15 g each) Ginger
6 TABLESPOONS White wine vinegar
2-3 TABLESPOONS Grenadine syrup
7-10 Tbsp salt, pepper
10 TABLESPOONS Olive oil

Directions

1
Defrost the prawns if necessary. Rinse the lentils and cook them in plenty of boiling water for 20-30 minutes until al dente. Drain and let cool off.
2
Wash the cucumber and cut off about 12 thin slices, put aside. For the rest of the salad, cut the cucumber into quarters, remove the seeds and dice finely. Wash and stone the apricots, also dice them finely. Peel and finely dice the onion. Peel garlic and ginger, chop or grate finely. Mix vinegar, grenadine syrup, half garlic, ginger, salt and pepper. Fold in 6 tablespoons of oil. Mix prepared salad ingredients and dressing, season with salt and pepper.
3
Mix the rest of the garlic and 4 tablespoons of oil. Peel the shrimps, except for the tail fin, cut lengthwise on the back and remove the intestines. Wash the shrimps, dab dry. Mix with garlic oil and fry in a frying pan while turning for about 2 minutes. Season with salt. Arrange on the lentil salad with cucumber slices.