Prawn & Chorizo Puy Lentil Salad

Prawn & Chorizo Puy Lentil Salad // Amy Elizabeth

I’m always on the lookout for new recipes to make, and this one came at me at a very unusual time. You wouldn’t usually expect hen dos to be a source of foodie inspiration, but I found myself very well fed at my friend Katie’s hen do a couple of weeks ago, which lead to mixing up this salad for lunches this week. I am always a little apprehensive about hen dos, and always proved wrong in my apprehension when I actually attend them. This one was really lovely; it really does my heart good to spend time with women – even when they are women that I don’t really know all that well. Between bottles of prosecco, a little life-drawing (!) and a kitchen dance party in Pikachu onesies, it was a wonderful way to spend a weekend.

Prawn & Chorizo Puy Lentil Salad // Amy Elizabeth

Cooking for 15 is no easy feat at the best of times, so I was particularly impressed by bridesmaid Millie’s kitchen skills as she whipped up a range of delicious dishes for us to feast on – including a warm lentil and chorizo salad for lunch before the aforementioned life drawing class. Served with lashings of pinot grigio and a pile of garlic bread, it was the perfect way to feed a hungry crowd, and it worked just as well scaled back for my lunchboxes this week. And since it’s technically a salad, albeit a warm one, I can kid myself that this means I’m making summer dishes already! 

Prawn & Chorizo Puy Lentil Salad // Amy Elizabeth

Prawn & Chorizo Puy Lentil Salad
Serves 3
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Ingredients
  1. 100g Italian-style salad leaves
  2. 250g cooked puy lentils
  3. 200g chorizo, sliced
  4. 180g uncooked king prawns
  5. 150g feta, crumbled
  6. olive oil
  7. balsamic vinegar
Instructions
  1. Put the puy lentils, salad leaves and feta in a large bowl and place to one side.
  2. In a small frying pan, gently fry the chorizo over a medium heat until browned and sizzling. Tip into the bowl along with most of the oil that's been released by the chorizo.
  3. Pop the prawns into the pan and fry until cooked through. Add to the bowl.
  4. Pour over a generous lug of olive oil and balsamic vinegar, and toss together all the ingredients until well-mixed.
  5. Serve warm with crusty bread.
Notes
  1. As this is a salad, all quantities are approximate and can be adjusted for taste or for whatever you have in the cupboard.
Amy Elizabeth http://amyliz.co.uk/

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