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Seafood Salad
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Seafood Salad
This is a classic summer Italian starter and, to save time at the last minute, you can prepare the seafood and dressing a few hours in advance. Chill in the fridge and then assemble when your guests arrive.
- Preparation time: 25 minutes
- Cooking time: 5 minutes
-
Total time:
30 minutes
Ingredients
- 5 tbsp olive oil
- 600g mixture fresh prepared seafood from the Service Counter, eg calamari rings, prawns and king scallops
- 1 ripe plum tomato
- 1 tbsp chopped fresh mint, plus extra leaves to garnish
- 1 small clove garlic, roughly chopped
- 2 lemons
- 2 x 50g packs Waitrose Solo Rocket
- Salt
- Freshly ground black pepper
Method
- Heat 2 tbsp of the oil in a large frying pan. Add the mixed seafood and stir-fry for 4-5 minutes, or until the fish is just cooked. Transfer into a large bowl, set aside and allow to cool for 20 minutes.
- Roughly chop the tomato and place in a food processor with the mint and garlic. Blend until smooth. Add the juice of 1⁄2 lemon and the remaining olive oil, season and blend again to make a smooth dressing.
- Toss together the cooled seafood and the dressing. Divide the rocket between 6 individual serving plates and spoon the seafood mixture over the top. Cut the remaining lemon into wedges and place one on each serving. Scatter with a few fresh mint leaves and serve.
Cook's tips
Look out for Anchor Frozen Luxury Fruits de Mer (400g). Simply defrost and add an extra 200g prawns or your favourite seafood.
Comments
This recipe was first published in Mon Jul 01 01:00:00 BST 2002.
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