Ingredients (serves 4)

• 2 teaspoons olive oil
• 6 green onions, sliced 1 stick celery, finely diced
• 1 teaspoon cumin seeds
• 1 cup red lentils, rinsed
• 1/4 cup lemon juice
• 1 1/2 cups reduced-salt chicken stock
• 1/4 cup currants 2 zucchinis (about 300g), grated
• 1/2 cup chopped fresh coriander
• 500g white fish fillets, cut into 3cm pieces
• 300g peeled raw prawns
• Cooking oil spray
• 3 bunches asparagus, steamed

Method

Step 1: Heat half the oil in a large frying pan. Add onion and celery; cook over low heat for 5 minutes, or until soft. Add cumin seeds and cook for 1 minute. Add lentils and lemon juice and stir until lemon juice evaporates (12 minutes).

Step 2: Add stock and currants. Bring to the boil then reduce heat to very low and simmer uncovered for 15-20 minutes, or until all liquid is absorbed. Cool, then fold through zucchini and coriander.

Step 3: Meanwhile, heat a chargrill to high. Thread fish and prawns onto 8 skewers and spray with oil. Place skewers and asparagus on chargrill and cook for 6 minutes, turning occasionally. Serve lentil salad with skewers and asparagus.

Nutritional Guide - Per Serve
Fibre: 10.4g
Protein: 57.8g
Fat: 7.9g
Energy: 400cal
Carbohydrate: 29.7g
Sat Fat: 1.6g