Lettuce wraps with a spicy peanut sauce

Finely chop the garlic. Grate the ginger. Remove the seeds from the red pepper and finely chop the pepper.

Cut the spring onions into pieces of five cm. Finely chop the mint leaves.

Finely chop two-thirds of the peanuts (in the food processor), making sure there are still pieces in between.

Heat the oil in a saucepan and gently fry the garlic, ginger and red pepper. Fry the tomato puree.

Stir in the chopped peanuts with the water and soy sauce. Let everything simmer for ten minutes until the sauce has the right thickness.

In the meantime, pick a large lettuce leaf from the crop for each person. Wash in plenty of water and dry in the salad spinner, or drain well.

Peel the carrots with a peeler and scrape them into long thin strips with a julienne peeler. Cut the peppers and spring onions into wafer thin strips. Cut the slices of roast beef into strips of a cm wide.

Place the lettuce leaves with the stalk down on a shelf. Cut away the widest piece of stalk.

Divide the strips of carrots, peppers, spring onions, mint, roast beef and the leftover peanuts in the middle of the salad leaves. Serve the lettuce wraps with the peanut sauce.