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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 30 minutes


    • 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


    1. 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.
    2. 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.
    3. 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.

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    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.


    Average user rating

    3 stars