Shrimp Cilantro Chutney Salad | Gordon Food Service
1. Place the lentils in a pot of simmering salted water. Cook 12 minutes or until tender but still firm to the bite. Place in a fine mesh strainer.
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Ingredients
- 1.06 L of cilantro chutney
- 322 ml of olive oil
- 1 Tbsp. of olive oil
- 7 shrimp
- 112 g of greens and herbs
- 44 ml of cilantro chutney
- 17 g of tomatoes
- 14 of radishes
- 28 g of crispy lentils
- lentils
- paprika
- turmeric
- salt
- pepper
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