Warm seafood salad

Recipe from: 19 January 2016
recipe, seafood, salad, summer,light meals

Ingredients 14
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 700
    g
    mixed tomatoes
  • 2
    red peppers, seeded and sliced
  • 1/4
    cup
    olive oil
  • Sea salt and black pepper
  • 18
    large prawns, heads and tails intact (optional)
  • 1
    Tbs
    olive oil
  • 2
    cloves
    garlic, chopped
  • 1
    each red and green chillies, chopped
  • 6
    crayfish tails, halved
  • 18
    mussels, cooked
  • 3
    spring onions, chopped
  • 100
    g
    watercress
  • 10
    g
    fennel, chopped
  • 10
    caperberries
 

Method

00:15
 
Preheat the oven to 180°C. Place peppers and tomatoes in a baking tray, drizzle with olive oil and season. Bake for 20–30 minutes, remove from oven and set aside. Reserve cooking juices.

Preheat a frying pan. Add the olive oil, garlic and chilli, toss in prawns and cook in batches for 2–3 minutes, or until pink and cooked through. Remove and set aside.

Place a medium pot of water on the stove, bring to the boil, add the crayfish tails. Reduce to a slow simmer and poach for 3–4 minutes. Remove and set aside.

Remove the mussel meat from ¾ of the shells.

For the dressing:
In a bowl, mix together ½ cup of the reserved juices from the baked peppers and tomatoes with the chopped fennel and caperberries, season.

To assemble:
Place the prawns, crayfish tails and mussel meat on a large platter, top with watercress, tomatoes and spring onions. Drizzle with dressing and toss well to combine. Season. Serve immediately.

Words and image: Fairlady

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Read more on: recipe  |  summer  |  seafood  |  salad  |  light meals
 

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