Seafood antipasto



Garlic chilli dressing


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.