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  • 18 King prawns

  • 1.5 tbls. Ras el Hanout

  • Salt & pepper

  • 60ml Olive oil

  • Ras el Hanout

  • 6 pods cardamom (seeds only) roasted and crushed

  • .5 tspn black peppercorns, roasted and crushed

  • 1 tspn cinnamon

  • 1 tspn ground coriander

  • 1 tspn turmeric

  • 1 tspn cayenne

  • 1 tspn grounds cumin

  • 2 tspn sweet paprika

  • 1 tspn salt

  • 1 tspn sugar

  • 1 tspn allspice

  • Lentil Vinaigrette

  • 200g Du puy Lentils

  • 130g cooked angel hair pasta

  • 4 tomatoes seeded & diced (1cm cube)

  • 1 medium purple onion, finely diced

  • 40g pitted Kalamata Olives, sliced

  • 150ml extra virgin olive oil

  • 2 lemons' worth of juice

  • 1 tbls chopped thyme

  • 2 tbls continental parsley


  • Ras el Hanout:

  • 1.

    Roast and crush whole seeds. Mix all ingredients together. Store in an airtight jar and use when needed. Makes 40g.

  • Prawns:

  • 1.

    Peel the prawns, leaving the head and tail intact. With a sharp knife, split along the back and carefully pull away any intestines. Dust the prawns with Ras el Hanout. Season with salt, pepper, and oil lightly. Barbeque for 2 minutes on each side or until cooked. Keep prawns warm.

  • Lentil Vinaigrette:

  • 1.

    Cook lentils in plenty of unsalted water until tender (approx 30min.). Drain and mix with olive oil, lemon juice, thyme salt and pepper. Allow to rest for ten minutes. When ready to serve, gently heat and add tomato, onion, olives, thyme and parsley. Toss the pasta through the vinaigrette. Place prawns in the centre of the plate with noodles resting on top. Spoon lentil vinaigrette around and on top of prawns, adding more olive oil if necessary.

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