Spiced Lentil and Prawn: Recipe courtesy of Rona Leslie

Put lentils in a pan and cover with around 5cm cold water.
Bring to boil and simmer until al dente (10-15min)
Fry king prawns until pink in 1/2 tbsp. extra virgin oil
For the vinaigrette place all ingredients in a bowl and mix well.
Once the lentils are cooked, drain them and briefly run the under cold water to stop the cooking process.
Combine the lentils, onion, dried fruit, capers and vinaigrette and serve

Serves 4

Category 1 recipe

250g dried put lentils
250g raw king prawns
1 red onion
80g sultanas
4 tbsp. capers
Vinaigrette-
3 tbsp. extra-virgin olive oil
4 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
2 tsp salt
2 tsp pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp granted nutmeg
1/2 tsp ground cinnamon

Category 2 recipe

300g dried put lentils
300g raw king prawns
1 red onion
120g sultanas
4 tbsp. capers
Vinaigrette-
3 tbsp. extra-virgin olive oil
4 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
2 tsp salt
2 tsp pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp granted nutmeg
1/2 tsp ground cinnamon

Category 3 recipe

350g dried put lentils
350g raw king prawns
1 red onion
160g sultanas
4 tbsp. capers
Vinaigrette-
3 tbsp. extra-virgin olive oil
4 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
2 tsp salt
2 tsp pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp granted nutmeg
1/2 tsp ground cinnamon