Spiced lentils


1 cup of red lentils

2 tbsp. ghee

150ml Brookfarm macadamia nut oil

1 medium onion-sliced

2cm knob ginger- diced

2cm knob turmeric-diced

1 clove garlic-sliced finely

2 small fresh birds-eye chilli- sliced finely

4 cardamon pods- seeds only

1 tsp. cumin

1 tsp. fennel seeds

1 tsp. coriander seeds

1 tsp. fenugreek

1 cup of peeled tomatoes- crushed

75ml fish sauce or to taste

Juice of half a lemon

1.5 cups of vegetable stock




Cook onion in oil until golden.

Add garlic, ginger, turmeric and chilli.

Saute for 2 minutes then turn heat to medium

Add spices and heat for 2 minutes to release oils and aromas

Add lentils and cook for 3 minutes to coat in onion, spice mix

Add tomatoes and cook a further 2 minutes

Add fish sauce, lemon juice, ghee and vegetable stock

Bring to boil then turn heat down and simmer for 10 minutes or until lentils are just cooked.


Pickled vegetables

Pickling liquid

200ml white wine vinegar

200ml water

100g. sugar

Pinch sea salt

Bring to boil



1 small turnip

1 long red chilli

one quarter cauliflower- broken into small flowerets

1 spring onion- cut into 4

1 carrot- sliced finely



Pour pickling liquid over vegetables while still hot

Place in a sterilised jar and store in refri



King Prawns



1 long red chilli

12 drops fish sauce

100ml lime juice

6 coriander roots and stems- blended or chopped

15 ml sesame oil


Marinate prawns for 30 minutes or longer if desired


12 king prawns-peeled and deveined

Brookfarm Macadamia nut oil



Place prawns on grill on medium heat and cook for 3 to 5 minutes constantly turning until golden brown and cooked.


To Serve


Paint a cross on your serving plate with a paintbrush dipped in black tahini


Place a mound (3 tbsp.) of hot lentil mixture on plate


Place prawns on top of lentils


Place a tbsp. of pickled veg on top