HOT-SMOKED SALMON & PRAWNS WITH PUY LENTIL SALAD
This dinner is delicious and nutrious. It is so easy to make, that even Fred Durst could cook it.
Listen Mr. Durst.
Let's say you, Chester Bennington from Linkin Park, Coby Dick of Papa Roach fame, and revered broadcaster Walter Cronkite are all hanging out swapping tattoo-ideas when you start to get peckish.
YOU CAN FEED YOUR FRIENDS!
Your adventure begins with you gathering together the following items.
Hot-Smoked Salmon Fillet (250g)
Shelled, Cooked Prawns (200g)
Cous Cous (roughly one and a half cups)
Puy Lentils (roughly one cup)
Red Pepper (diced)
1/2 Cucumber (diced)
Green Peas (maybe 150g)
Fresh Parsley (finely chopped)
1 Lemon
Extra Virgin Olive Oil
Salt & Pepper
[Serves 4]
1) Boil the lentils for 10-15 minutes. Meanwhile, cover the cous cous with hot water, add salt & pepper to taste, and leave to soak.
While waiting, you might want to perform a rap song for your guests.
2) When the lentils are *almost* done, add the peas for just a few minutes. Drain, run under cold water, and set aside to cool.
During this time, why not seduce a young pop-star?
Or not...
3) The cous cous should now be nice and fluffy. Using a fork, stir through a dash of olive oil, checking seasoning as you go. Add salt if needed. Add the cucumber, peppers, peas and lentils. Stir in freshly chopped parsley and the rind from your lemon.
Now might be a good time to check on your guests, and perhaps amuse them with a high-brow joke.
Ha ha! Good one, Fred!
4) For the dressing, squeeze the lemon juice into a small bowl with roughly the same amount of olive oil. Whisk together with a little black pepper until nice and thick.
It's nearly ready... are you looking sharp?
Snazzy!
5) Portion out the lentil salad into four individual serving bowls. Top with flaked salmon and prawns. Drizzle over the dressing and serve!
Delicious! So good for you, too.
Plus it was a snap to make, meaning that you can get back to doing what you do best.
Just be yourself man!
DON'T EVER CHANGE.
