Preparation
Place the chopped garlic and onion, olive oil and tomato pulp in a non-stick frying pan.
Leave to cook, add the courgette cut into thin half-moons and 50 ml of water.
Add the prawns.
Mix the lettuce and rocket.
Cut the mozzarella into small cubes.
Place the mozzarella, sundried tomatoes and shrimp sauce while still warm on the lettuce and rocket.
Serve immediately.
Note: the sauce should be liquid.
