Carrot and feta cream with salad

Ingredients for 1 servings:

• 100 g carrot(s), cooked
• 50 g feta cheese
• 30 g peanut butter with pieces
• 1 tsp chili sauce (piri-piri sauce) alternatively Tabasco
• Salt and pepper, freshly ground
• 40 ml water
• 7 large lettuce leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lettuce and spin it dry. Slice the thick ribs a little flatter. Set the leaves to one side. Put the carrots, feta, water and piri-piri sauce in a tall, narrow bowl, add a little salt and pepper and puree thoroughly with a hand blender. Now stir in the peanut butter with a long spoon. I did this with a spoon on purpose so that the peanut pieces wouldn’t get crushed. Taste the cream again and season with salt and pepper if desired. Fill the lettuce leaves with a little feta cream and roll up, starting from the underside of the leaf with the thick rib. Place the individual lettuce rolls on a plate. Put the remaining carrot and feta cream in a small bowl and place it on the plate with a small spoon. You can then spoon some more cream onto the lettuce rolls while eating. It makes a refreshing summer dinner. Tip: I often steam various vegetables, so there are always leftovers. For example, you can use this to make a salad roll. For example, you can use carrots very well.