Name: Seafood antipasto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 uncooked large king prawns (840g); 8 sardine fillets (360g), butterflied; 8 whole cleaned baby octopus (720g); 2 clove garlic, crushed; 2 tablespoon olive oil; 1 loaf ciabatta (440g), sliced thickly; 170 gram asparagus, halved lengthways; 200 gram grape tomatoes; 1 cup (150g) pitted kalamata olives; 250 gram haloumi cheese, sliced lengthways into 8 pieces; Garlic chilli dressing; 4 clove garlic, crushed; 1 tablespoon finely grated lime rind; 1/4 cup (60ml) lime juice; 2 fresh small red thai (serrano) chillies, chopped finely

Ingredients

12 uncooked large king prawns (840g)

8 sardine fillets (360g), butterflied

8 whole cleaned baby octopus (720g)

2 clove garlic, crushed

2 tablespoon olive oil

1 loaf ciabatta (440g), sliced thickly

170 gram asparagus, halved lengthways

200 gram grape tomatoes

1 cup (150g) pitted kalamata olives

250 gram haloumi cheese, sliced lengthways into 8 pieces

Garlic chilli dressing

4 clove garlic, crushed

1 tablespoon finely grated lime rind

1/4 cup (60ml) lime juice

2 fresh small red thai (serrano) chillies, chopped finely

Method

1.Shell and devein prawns, leaving heads and tails intact. Combine prawns with sardines, octopus, half the garlic and half the oil in a large bowl. Cover; refrigerate 3 hours or overnight.

2.Combine remaining garlic and oil in a small bowl; brush bread slices, both sides, with garlic oil. Toast bread, both sides, on a heated oiled barbecue flat plate.

3.Cook asparagus, tomatoes, olives and cheese, in batches, on the flat plate, until asparagus is tender.

4.Meanwhile, to make garlic chilli dressing, place ingredients in a screw-top jar; shake well.

5.Cook seafood, in batches, on the flat plate until cooked as desired; drizzle with dressing. Serve with vegetables and cheese.

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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