Summer Shellfish Salad
 
Prep time
Total time
 
Author:
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.
Recipe by Craig Cooks at http://craigcooks.com.au/summer-shellfish-salad/