Garlicy Prawn, Radish and Celery Lettuce Cups

• Melt the butter in a frying pan until bubbling, add the garlic and swirl around the pan.
• Turn the heat down a to medium low so the garlic doesn’t burn then add the prawns to the pan. Turn them in the garlicky butter until they are pink and cooked though.
• Add the Puy lentils, stir to warm through then remove from the heat and set aside.
• While the prawns are cooking combine the radish, celery, spring onions and coriander. Season well and squeeze over the juice of ½ the lime. Toss well. Tip in the prawns and toss again.
• Lay the Gem leaves on a serving plate or board and spoon on veg and prawns in and serve with lime wedges.

Per serving: Calories 290 | Sugar 3.6g | Fat 7.8g | Saturates 4.2g | Salt 0.71g