Recipe for 2 portions
1. Make the salad base
In a salad bowl, mix 2Tbsp olive oil, 1Tbsp vinegar and a pinch of salt and pepper to a vinaigrette. Halve, decore and roughly chop the romana lettuces. Halve the avocado, remove the pit and score the flesh crosswise. Use a spoon to scoop the avocado cubes out of the skin. Toss the salad and the avocado in the vinaigrette.
2. Make the cocktail sauce
Zest and juice the lime. In a small bowl, whisk 2Tbsp mayonnaise, the sriracha, ½ of the sweet chili sauce, the lime zest and ½ of the lime juice into a sauce.
3. Warm the bread
In an air fryer, bake the baguette for 4–5min at 180°C until golden.
4. Fry the chickpeas
Drain the chickpeas in a sieve and pat dry with a paper towel. Heat 1Tbsp olive oil in a medium pan over high heat. Add the chickpeas and fry for ca. 3min., shaking the pan, until the chickpeas start to jump. Remove from the pan into a bowl and mix in ½ of the garlic and herb spice mix and a large pinch of salt. Keep the pan.
5. Fry the shrimps
Rinse the shrimp in a sieve with cold water, then pat dry. Add ½Tbsp olive oil to the pan and let come to a medium-high heat. Fry the shrimps on each side for 1–2min. until they turn pink. Be careful to not overcook the shrimps. Season with the rest of the lime juice and a pinch of salt.
6. Slice the bread
Slice the bread. Top the salad with the chickpeas, shrimps and fried onions. Drizzle with the cocktail sauce and serve the salad with the bread.