Roasted Corn & Lentil Salad with Grilled Prawns in a Fresh Dill Herb Vinaigrette – Lentils.org

Ingredients

• ½ cup (125 mL) extra virgin olive oil
• 4 green onions, white and light green parts only, chopped
• ½ cup (125 mL) parsley
• ½ cup (125 mL) cilantro
• ½ cup (125 mL) basil
• 2 garlic cloves
• 2 limes, zest and juice
• 1 Tbsp (15 mL) maple syrup
• ½ tsp (2 mL) sea salt
• ¼ tsp (1 mL) ground black pepper
• 18 large prawns, thawed, deveined, and rinsed
• 2 cups (500 mL) raw corn off the cob, or frozen and thawed
• 2 Tbsp (30 mL) canola oil
• 1 tsp (5 mL) chili powder
• 2 cups (500 mL) cooked black (Beluga), or green lentils
• 1 red pepper, diced
• 2 small cucumbers, diced
• 1 cup (250 mL) cherry tomatoes, cut in half
• half red onion, finely diced
• 1 Tbsp (15 mL) canola oil
• sea salt and ground black pepper, to taste