Name: Seafood salad with salsa verde
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Salsa verde; 2/3 cup fresh flat-leaf parsley, chopped finely; 1/2 cup fresh mint, chopped finely; 1/2 cup fresh basil, chopped finely; 2 clove garlic, chopped finely; 1 tablespoon rinsed, drained capers, chopped finely; 3 drained anchovy fillets, chopped finely; 1/4 cup (60ml) olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dijon mustard; Seafood salad; 500 gram large uncooked king prawns; 250 gram scallops, roe removed; 500 gram cleaned whole baby octopus, halved; 500 gram large black mussels; 90 gram baby spinach leaves

Seafood salad with salsa verde

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

Salsa verde

2/3 cup fresh flat-leaf parsley, chopped finely

1/2 cup fresh mint, chopped finely

1/2 cup fresh basil, chopped finely

2 clove garlic, chopped finely

1 tablespoon rinsed, drained capers, chopped finely

3 drained anchovy fillets, chopped finely

1/4 cup (60ml) olive oil

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

Seafood salad

500 gram large uncooked king prawns

250 gram scallops, roe removed

500 gram cleaned whole baby octopus, halved

500 gram large black mussels

90 gram baby spinach leaves

Method

1.Make salsa verde. Combine parsley, mint, basil, garlic, capers, anchovies, olive oil, vinegar and mustard in a medium bowl; season to taste.

2.Shell and devein prawns leaving tails intact. Combine prawns, scallops and octopus in large bowl with half the salsa verde.

3.Scrub mussels, remove beards; cook mussels on heated oiled barbecue plate (or grill or grill pan) until mussels open (discard any that don’t). Remove from heat.

4.Add prawn mixture to heated oiled barbecue plate; cook, turning, until mixture is cooked.

5.Serve seafood on spinach; drizzle with remaining salsa verde.

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