Craig Cooks

Summer Shellfish Salad

January 1, 2019 By craig Leave a Comment

Here’s our Boxing Day lunch! A seafood salad with a Moroccan twist

Summer Shellfish Salad

 

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Prep time

30 mins

Total time

30 mins

 

Author: Craig Mitchell

Recipe type: Salad

Ingredients

• 2 Moreton Bay bugs
• Prawns
• 
Cos lettuce leaves

• Half a sweet potato
• 1 punnet of Cherry tomatoes
• 80 gms Feta cheese
• Pine nuts - 1½ tbsp
• ¼ Red capsicum,
• Pomegranate seeds
 (about ¼ of a pomegranate)
• Coriander leaves
• Basil leaves
• Parsley
• Wasabi leaves
• Saffron threads - ½ tsp

• Saffron olive oil
 or Olive Oil
• Cracked pepper
• 
Lemon wedges

Instructions

1. Cut bugs in half.
2. Shell prawns.
3. Peel and cut sweet potato into small cubes and parboiled for 5 minutes or until still crunchy
.
4. Toast pine nuts ibn a dry frypan.
5. Cute Feta into small cubes.
6. Cut tomatoes in half.
7. Cut capsicum into small irregular pieces.
8. Chop herbs.
9. Toast saffron threads in a dry frypan briefly.
10. Assemble with salad leaves at the bottom. Save pomegranate seeds until towards the wend.

3.5.3251

I had some store-bought seafood cocktail sauce if people wanted it and most did, so next time I’ll make some.

This was an excellent, light , refreshing meal to follow on from the over-indulgence of Christmas Day.

Enjoyed with two fine South Australian wines – a Nepenthe Sauvignon Blanc and a Wirra Wirra Rosé. Bon Appetit!