800 g shrimp, thawed
2 tins cooked butter beans (480 g drained weight)
50 ml sesame oil
4 cloves of garlic
1-2 tbsp Sriracha chilli sauce
1 tbsp red curry paste
5 stalks of broadleaf parsley
5 romaine lettuces
10 purple or orange carrots
10 sticks of celery
salt and pepper
Drain the beans and blend them with the sesame oil, garlic, chilli sauce and curry paste.
Season the hummus to taste with salt and pepper and stir in the roughly chopped parsley.
Peel the carrots and cut them into sticks. Cut the celery into sticks.
Split the lettuces, brush with oil and grill for 2 minutes on each side. Season with salt.
Serve the lettuces with the flatbreads, hummus, shrimp, celery and carrots.