cooked king prawns, peeled and deveined,
with tails intact
lemon juice
extra virgin olive oil
small red onion, finely diced
chopped fresh flat-leaf parsley
chopped fresh dill
sliced sun-dried tomatoes
baby capers
lemons
Method :
Cut the capsicum into large
pieces, removing the seeds and membrane. Place, skin-side-up, under a hot
grill until the skin blackens. Cover, cool, then peel. Cut into strips and place in a
large bowl. Put the bay leaves and peppercorns
in a saucepan with 1.5 cups water. Bring to the boil and poach the
calamari for 1-2 minutes, or until it changes color. Remove with tongs, drain and add
to the bowl. Add the mussels to the pan and
cook, shaking the pan occasionally, for 4-5 minutes or until the
mussels open - discard any that do not open.
Cool, then remove the meat from
the shell and add to the bowl. Grease a char grill or frying pan
and cook the octopus over high heat for 2-3 minutes, or until it
changes color. Remove from the heat and add to
the bowl along with the prawns. Combine the remaining ingredients
except the lemon in a small bowl. Pour over the seafood. Cover and refrigerate overnight. Toss the salad. Serve with lemon wedges and
mixed
greens, if desired.