Lamb's lettuce 'Taste experience'

Ingredients for 4 servings:

• 2 bowls of lamb’s lettuce
• 1 large tomato(s)
• 2 handfuls of crab
• 1 tsp honey
• 2 handfuls of cashew nuts, unsalted
• 150 g yogurt
• 1 tbsp balsamic vinegar or pomegranate or raspberry vinegar
• some water, cold
• 2 tbsp olive oil or rapeseed oil
• ½ tsp mustard
• salt and pepper
• 4 slices of ham (Serrano)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sweet – sour and at the same time salty – tart

Thoroughly tear the lamb’s lettuce, wash it, and drain it. Meanwhile, make a dressing with the yogurt, balsamic vinegar, water, oil, mustard, salt, and pepper. Wash and dice the tomatoes, and add them to the dressing. Briefly heat the cashews and honey in a pan and add them to the dressing. Fry the prawns in the same pan (without rinsing them first) for about 8 to 10 minutes. Mix the lamb’s lettuce with the dressing and the other ingredients. Serve the prawns over the salad while they are still lukewarm. Roll up a slice of Serrano ham for each person and add it. It goes deliciously with ciabatta or baguette.