Seafood salad with harissa-style dressing


Ingredients 17
Servings 0
Time

Ingredients

  • 450
    g
    cherry tomatoes, skinned
  • 2
    medium courgettes, diced
  • 1
    small red pepper
  • 1
    small yellow pepper
  • 1
    large onion, diced
  • 2
    cloves garlic, crushed
  • 45
    ml
    olive oil
  • 50
    g
    calamata olives, pitted
  • 30
    ml
    fresh basil leaves, coarsely torn so that they remain visible
  • 500
    g
    marinara mix, cooked according to the packet instructions
  • 1
    packet continental salad leaves
  • DRESSING
  • 100
    ml
    olive oil
  • 5
    ml
    cayenne pepper
  • 10
    ml
    ground cumin
  • 45
    ml
    sun-dried tomato paste
  • 60
    ml
    freshly squeezed lemon juice
 

Method

 
Preheat oven to 200 ºC. Place halved and seeded peppers skin side down on a baking tray and brush with olive oil. Roast for 20-30 minutes. Remove from the oven and peel and dice as soon as they are cool enough. (For a quick and successful way of peeling peppers, place them in a plastic bag as soon as they come out of the oven, leave in the bag until they are cool enough to handle and peel.) Arrange tomatoes, courgettes and onion in a roasting pan, sprinkle with the chopped garlic, basil and olive oil, toss and season. Roast for 30 minutes. Allow to cool and add to peppers. Whisk all the dressing ingredients together and add to the cooked seafood. Arrange leaves on a large wide salad bowl and spoon on the seafood and vegetables.
 

Read more on: fish/seafood  |  roast
 

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