Ingredients for 4 people

16/20 king prawns depending on the size

100 g of lentils

80 g of baby spinach

1 untreated lemon

Extra virgin olive oil

Rosemary, sage, bay leaf and garlic

Salt of capers

Salt and pepper

For the sauce

170 g of Greek yogurt

55 g of capers in extra virgin olive oil

3 tablespoons of caper preservation oil

Oregano to taste

Very little lemon juice

Execution:

Boil the lentils starting from cold water with the aromatic herbs tied with kitchen string and seasoning them with a pinch of salt when almost cooked, once ready, drain them well and let them cool after having seasoned them with a drizzle of oil.

In the meantime, clean the shrimp from the shell and remove the intestinal thread, keep 4 with the head, season them with pepper and caper salt and place them in a baking dish on top of a bed of very thin slices of lemon, season with a drizzle of oil and bake them in the oven at 180 ° for 14/16 minutes depending on the size.

Aside, coarsely chop the capers then add them to the yogurt with the oil and a few drops of lemon and mix everything together.

Just before serving, season the spinach and arrange it in four plates, add the lentils, prawns and complete with the caper sauce.