Summer Shellfish Salad
Author: Craig Mitchell
Recipe type: Salad
- 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
- Cut bugs in half.
- Shell prawns.
- Peel and cut sweet potato into small cubes and parboiled for 5 minutes or until still crunchy
.
- Toast pine nuts ibn a dry frypan.
- Cute Feta into small cubes.
- Cut tomatoes in half.
- Cut capsicum into small irregular pieces.
- Chop herbs.
- Toast saffron threads in a dry frypan briefly.
- Assemble with salad leaves at the bottom. Save pomegranate seeds until towards the wend.
Recipe by Craig Cooks at https://craigcooks.com.au/summer-shellfish-salad/
3.5.3251