Trim the cabbage and red onion, finely slice. Trim and thinly slice the chilli, pick the basil leaves.Halve the tomatoes, drain and rinse the lentils.

Into a large bowl add the onion, the sherry vinegar, 35ml olive oil. Season with salt and toss together, set aside.

Peel and thinly slice the garlic. Add into a frying pan with 4 tbsp of olive oil. Place onto medium heat and cook until the garlic starts to go golden, then, add the prawns and cook through, 3-4 mins.

Toss the cabbage, lentils, whole basil leaves, tomatoes and chilli through the onions. Tip the prawns into the salad and toss. Share onto a large platter or plates.