Serves eight as a side dish
or four as a light starter

Prep Time: 45 mins


1 clove garlic
8 cherry tomatoes
20 king prawns
100g pine nuts
2 tbsp. fresh fish stock
130g brown lentils
Olive oil


Cook lentils according to the instructions on the packet. Ask your fishmonger to remove the heads and shell from the prawns and leave the tail on, as they look so wonderful on your plate. Get a griddle pan hot with some oil. Peel and crush garlic and add to the pan. Add cherry tomatoes and the fish stock and cook these on a low heat so you don’t lose the liquid. Add the pine nuts and stir and switch off the heat.

Grill the prawns in a separate pan and add them to the tomatoes and other ingredients. Put the lentils in a dish and mix the ingredients all together. Serve.

NOTE As I had two fish dishes I made a fresh fish stock out of the carcass of the meagre and the prawn heads. I just added the fish to a pot and covered them with water, I boiled and extracted the juices. I made around 800ml. I froze the rest.