Starters/Snacks Salads Lunch/Dinner Stuffed Lettuce Leaves

Serves : 4

Lettuce Boats

Ingredients

  • 2 heads Romaine lettuce/Little gem lettuce, leaves separated
  • 1 x 320g jar tomato and chilli pasta sauce
  • 300g cooked king prawns
  • 2 tbsp coriander, leaves and stalks separated and roughly chopped
  • 1 head celery, 4 sticks finely chopped, remainder trimmed
  • 150g blue cheese, cut into small chunks
  • 60g roasted cashews, roughly chopped
  • 1 tsp finely chopped chives

Method

  1. Lay the lettuce leaves onto a serving platter.

  2. Pour 1/3 of the sauce into a serving bowl.

  3. Tip the prawns into a bowl, add the remaining tomato sauce and coriander stalks and stir well.

  4. Divide between half the lettuce boats and top with the coriander leaves.

  5. Tip the celery, blue cheese and cashews into a separate bowl and toss together.

  6. Divide between the remaining lettuce boats. Scatter the chives over the top.

  7. Serve with the remaining celery to dip into the sauce.