Salad Bombay Recipe
Ingredients
| 12 curly endive lettuce leaves | ||
| 450 g large peeled and deveined cooked shrimp | ||
| 750 ml cooked long grain rice | ||
| 1 finely diced green bell pepper | ||
| 1 finely diced red bell pepper | ||
| 4 chopped green onions | ||
| 500 ml peeled, seeded and chopped tomatoes | ||
| 2 finely diced celery stalks | ||
| Extra virgin olive oil | 125 Milliliter | |
| Lemon juice | 60 Milliliter | |
| Salt | 3 Milliliter | |
| Curry powder | 5 Milliliter | |
| Black pepper | 1 Milliliter | |
| Parsley | 30 Milliliter, chopped | |
Directions
On a large serving platter place the lettuce leaves.
Put the shrimp around the leaves toward the edge of the platter.
Mix the rice with the vegetables.
Blend the oil, lemon juice, salt, curry and pepper.
Pour into the rice and mix thoroughly.
Place the rice into the centre of the shrimp ring.
Sprinkle with parsley and serve.
Put the shrimp around the leaves toward the edge of the platter.
Mix the rice with the vegetables.
Blend the oil, lemon juice, salt, curry and pepper.
Pour into the rice and mix thoroughly.
Place the rice into the centre of the shrimp ring.
Sprinkle with parsley and serve.
Chef
