Salad boats with cucumber salsa, lentils and prawns

Arlie Wyatt
very easy
5 2
Colourfully filled with fine gherkins, tender prawns and lentils in a delicious tomato sauce, the salad boats on the buffet are quite something
40 mins
40 mins


Servings: 20
  • 20 ready-to-cook frozen shrimps (without head and shell)
  • 200 g red lentils
  • 2 Carrots
  • 1 Onion
  • 7 TABLESPOONS Olive oil
  • 1 TEASPOON Tomato paste
  • 1 can(s) (425 ml each) Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 5 Gherkins (approx. 300 g; glass)
  • 1 collar Chives
  • 1 TEASPOON Sweet peppers
  • 2 Chicory
  • 2 Mini roman salads


  1. 1

    Defrost the prawns. Rinse lentils for the lentils. Cover and cook in 1⁄2 l boiling water for about 15 minutes. In the meantime peel and wash the carrots. Peel the onion. Dice both finely. Heat 2 tablespoons of oil in a saucepan. Sauté onion and carrots. Add tomato paste and sweat it on. Add tomatoes and juice, chop. Season with salt, pepper and sugar. Bring to the boil and simmer for about 15 minutes. Drain the lentils and stir into the tomato sauce. Season with salt, pepper and 1 pinch of sugar. Let it cool down.

  2. 2

    For the cucumber salsa, finely dice the cucumber. Wash the chives and cut into fine rolls. Mix both with 3 tablespoons of oil. Season to taste with salt and pepper.

  3. 3

    Wash the shrimps and pat them 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.

  4. 4

    Clean and wash the chicory and romaine lettuce and remove a total of approx. 20 leaves. Put the lettuce leaves on a plate. Arrange lentils and cucumber salsa on top. Garnish with 1 prawn each.

Nutrition Facts

90 kcal
7 g
4 g
6 g