Chicory and romaine salad boats filled with cucumber salsa, lentil bolognese and shrimp

Name: Chicory and romaine salad boats filled with cucumber salsa, lentil bolognese and shrimp
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 200 g Dish lenses; 300 g Carrots; 1 Onion; 7 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 300 g Gherkins; 1 collar Chives; 20 ready-to-cook shrimps without head and shell (à approx. 25 g); 7-10 Tbsp Sweet peppers; 2 pistons Chicory; 2 Mini Roman salads

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

200 g Dish lenses
300 g Carrots
1 Onion
7 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
300 g Gherkins
1 collar Chives
20 ready-to-cook shrimps without head and shell (à approx. 25 g)
7-10 Tbsp Sweet peppers
2 pistons Chicory
2 Mini Roman salads

Directions

1
Boil 750 ml water. Add the lentils, cover and cook for about 45 minutes until soft. Clean, peel and finely dice the carrots. Peel and chop onion. Heat 2 tablespoons of oil in a saucepan. Brown carrots and onions in it.
2
Add tomato paste and sauté briefly. Add the tomatoes and chop with a spatula. Season with salt, pepper and sugar. Let simmer for about 15 minutes. Stir from time to time.
3
Drain the cucumbers and cut them into small cubes. Wash the chives, shake dry and cut into fine rolls, except for something to garnish. Mix the chives and cucumber with 3 tbsp. oil. Season to taste with salt and pepper.
4
Pull the tomato sauce from the stove. Drain the lentils, drain and mix into the sauce. Season to taste again. Let it cool down.
5
Wash the prawns, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes while turning. Season with salt and paprika. Remove and let cool.
6
Clean the lettuce, carefully remove 20 beautiful leaves, wash and dab dry. Distribute on plates. Add some lentil bolognese and cucumber salsa to each salad leaf. Place the prawns on top. Cut the remaining chives into larger pieces.
7
Cut the pieces in half lengthwise. Garnish the boats with chives.