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Mix the ingredients for the prawns (lime zest, cumin, smoked paprika, salt, garlic, seeded mustard) and cook the prawns on high heat for 60-90 seconds each side, then set aside.
Blend the ingredients for the dressing (yoghurt, lime zest and juice, mustard, coriander, mint, salt, garlic, cumin) to make a smooth sauce.
In a large mixing bowl, combine the lentils, sliced snow peas, cherry tomatoes, spinach and rocket mix, and French shallot.
Add the cooked prawns and half the dressing, then toss well.
Divide the salad between two serving bowls and drizzle the remaining dressing over the top.