• 180g cooked large king prawns
  • 1 red chilli, deseeded and finely chopped
  • 30g fresh coriander, finely chopped
  • 2 limes, 1 zested and juiced, 1 cut into wedges
  • 2 tbsp light soy sauce
  • 1 tbsp runny honey
  • 2 x 400g tinned green lentils, drained and rinsed well
  • 2 ripe avocados, peeled, stones removed and sliced
  • 200g radishes, trimmed and thinly sliced
  • 1 tbsp sesame oil
  • 400g pak choi, ends trimmed


  1. 1

    Put the prawns, half the chopped chilli, half the coriander, the zest of 1 lime and half the juice in a bowl. Stir together gently and leave to marinate for 10 minutes.

  2. 2

    In a separate bowl, mix the soy sauce, remaining chilli and coriander (reserving some to garnish), honey and the remaining lime juice together. Put the lentils, sliced avocado and radishes in a large bowl, then stir through the soy dressing.

  3. 3

    Heat the sesame oil in a frying pan, then stir-fry the pak choi for 1-2 minutes until just wilted. Add the prawns along with the marinade for 1 minute to heat through.

  4. 4

    Divide the lentil salad between 4 bowls, top with the prawns and pak choi and serve garnished with the remaining coriander.

Nutritional Details

Each serving provides
  • Energy 1419kj 339kcal 17%
  • Fat 17.8g 25%
  • Saturates 3.6g 18%
  • Sugars 7.4g 8%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 331kj/79kcal

Each serving provides

21.7g carbohydrate 10.0g fibre 18.0g protein

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