SPICED LENTIL SALAD WITH SHRIMP AND MINT YOGURT DRESSING Indian spices give the flavor to this salad and the mint yogurt dressing could be served as a lassi (a yogurt drink) if you blend with a little water and omit the fish sauce. 1 cup lentils du Puy 1/4 cup finely sliced spring (green) onions 1/2 cup olive oil 2 tablespoons red wine vinegar 1 green chili, finely chopped Sea salt Freshly ground black pepper 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 cup coriander (cilantro) leaves 1 teaspoon turmeric 20 raw shrimps, peeled and deveined, tails intact TO SERVE 1 cup baby spinach leaves 100 g green beans, blanched and refreshed Mint yogurt dressing (recipe follows)

Place lentils and 1 1/2 cups of water in a medium saucepan and bring to the boil. Reduce heat and simmer for 15 minutes. Drain the lentils.

Place warm lentils, spring (green) onions, 4 tablespoons of the olive oil, vinegar, chili, salt, pepper, ground coriander, cumin and fresh coriander in a bowl, stir to combine and set aside.

Place remaining olive oil, turmeric, salt and pepper in a bowl and stir to combine. Add shrimps and stir to coat with oil.

Heat a nonstick frying pan over high heat for 2 minutes. Add shrimps and cook until just opaque, shaking pan frequently.

To assemble salad, divide lentils among 4 plates, top with baby spinach leaves, green beans and shrimps. Finish with a drizzle of yogurt dressing.

Serves 4.

MINT YOGURT DRESSING

1 cup yogurt
2 tablespoons lime juice
2 teaspoons fish sauce
4 tablespoons finely chopped mint

Place all ingredients in a bowl and whisk to combine.

NOTE: If you can find it, use fresh turmeric in the shrimp marinade, grating a 1/2 in piece of the tuber into the oil mixture.

Bills - Breakfast, Lunch + Dinner, Bill Granger