1
2
6
500g
400g
500g
400g
1/4 cup
100ml
1/2
3 tbsp
1 tbsp
2 tbsp
1/4 cup
2 |
large red capsicum
baby leaves
black peppercorns
calamari, cleaned and sliced into rings
black mussels, beards removed, scrubbed
baby octopus, cleaned
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.
Serves 4 Protein: 75g, Fat: 23g, Carbohydrate:
4g, Dietary Fiber:
2g, Cholesterol:
728mg; 2222kJ (530 cal)
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