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.
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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