Name: Seafood salad with harissa-style dressing
Yield: 0 serving
Cuisine: Cooking Method
Ingredients: 450.00 g cherry tomatoes peeled; 2.00 courgette diced; 1.00 red pepper small; 1.00 yellow pepper; 1.00 onion large, diced; 2.00 garlic cloves, crushed; 45.00 ml fresh chillies 573; 50.00 g calamata olives pitted; 30.00 ml fresh basil torn; 500.00 g mixed seafood cooking; 1.00 salad greens; 100.00 ml fresh chillies 573; 5.00 ml cayenne pepper; 10.00 ml cumin ground; 45.00 ml sun-dried tomato paste; 60.00 ml lemon juice freshly squeezed

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Ingredients (16)

450.00 g	cherry tomatoes — peeled
2.00	courgette — diced
1.00	red pepper — small
1.00	yellow pepper
1.00	onion — large, diced
2.00	garlic — cloves, crushed
45.00 ml	fresh chillies — 573
50.00 g	calamata olives — pitted
30.00 ml	fresh basil — torn
500.00 g	mixed seafood — cooking
1.00	salad greens

DRESSING

100.00 ml	fresh chillies — 573
5.00 ml	cayenne pepper
10.00 ml	cumin — ground
45.00 ml	sun-dried tomato paste
60.00 ml	lemon juice — freshly squeezed

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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.