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Roasted Corn and Lentil Salad with Grilled Prawns


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Rate this recipe 4.5/5 (48 Votes)


  • For the Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 4 Green onions, white and light green parts only, chopped
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1/2 Cup basil
  • 2 garlic cloves
  • 2 limes, zest and juice
  • 1 Tbsp. maple syrup
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • For the Salad:
  • 18 large prawns, thawed, deveined, and rinsed
  • 2 cups raw corn off the cob, or frozen and thawed
  • 2 Tbsp. canola oil
  • 1 tsp. chili powder
  • 2 cups cooked black(Beluga), or green lentils, rinsed and drained
  • 1 red pepper, diced
  • 2 small cucumbers, diced
  • 1 cup cherry tomatoes, cut in half
  • 1/2 red onion, finely diced
  • 1 Tbsp. canola oil
  • Sea salt and ground black pepper, to taste


Servings 6


Step 1

1. Preheat oven to 350 degrees F.

2. In the bowl of a food processor, add all vinaigrette ingredients and blend until smooth.

3. Place prawns in a medium bowl, Add half of vinaigrette to cover prawns. Let marinate 1 hour in refrigerator.

4. Stir together corn, 2 tablespoons canola oil, and chili powder on a parchment lined baking sheet. Roast for 15 minutes, stirring halfway through. Let cool to room temperature.

5. Add lentils, peppers, cucumber, tomatoes, onion, and roasted corn in a large bowl.

6. Preheat grill or grill pan. Brush with 1 tablespoon canola oil. Cook shrimp until no longer pink, about 2 minutes.

7. Add grilled shrimp to salad. Toss with remaining herb vinaigrette. Season with salt and pepper, serve.

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