Name: Warm seafood salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 700 g tomatoes mixed; 2 red pepper deseeded and sliced; sea salt and freshly ground black pepper; 18 prawns heads and tails intact; 2 garlic cloves, chopped; 1 fresh chillies green and red, chopped; 6 crayfish tails, halved; 18 mussels cooked; 3 spring onion chopped; 100 g watercress; 10 g fennel chopped; 10 caper berries

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Ingredients (12)

700 g	tomatoes — mixed
2	red pepper — deseeded and sliced
	sea salt and freshly ground black pepper
18	prawns — heads and tails intact
2	garlic — cloves, chopped
1	fresh chillies — green and red, chopped
6	crayfish — tails, halved
18	mussels — cooked
3	spring onion — chopped
100 g	watercress
10 g	fennel — chopped
10	caper berries

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Method:

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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