Garlicky walnut shrimp and lamb’s lettuce salad

Step 1/2

• 2 cloves garlic
• 30 g walnuts
• 80 g grapes
• 1 tbsp linseed oil
• 250 g shrimps

• frying pan
• rubber spatula
• cutting board
• knife

Finely chop the garlic and walnuts. Halve the grapes and set aside. Heat half of the linseed oil in a pan over medium-high heat and add the shrimps, garlic, and walnuts. Fry well for a few minutes until fragrant. Remove from heat.

Step 2/2

• 1 orange
• ½ lemon
• 2 tsp agave nectar
• 1 tbsp linseed oil
• 300 g lamb's lettuce
• 25 g parmesan
• 200 g feta

To make the dressing, juice orange and lemon into a bowl. Add agave nectar and linseed oil and whisk together. Add halves grapes and the lamb’s lettuce to a salad bowl along with the dressing. Toss well. To serve, place the fried shrimps on top of the salad along with shaved parmesan and crumbled feta. Enjoy!

Enjoy your meal!