Name: Seafood salad with herb dressing
Yield: 4
Ingredients: 1 bunch green asparagus, trimmed; 1 bunch baby leeks, trimmed; 80 ml (1/3 cup) olive oil; 16 medium green prawns, peeled, tails intact; 12 scallops with roe; 500 gm cuttlefish, cleaned, cut into 3, tubes scored, tentacles reserved; 2 tbsp lemon juice; Herb dressing; 1 cup (loosely packed) flat-leaf parsley, finely chopped; ½ cup each (firmly packed) mint and basil, finely chopped; 75 ml extra-virgin olive oil; ½ long red chilli, finely chopped; 1 garlic clove, finely chopped; 1 lemon, finely grated rind only

Ingredients

1 bunch green asparagus, trimmed

1 bunch baby leeks, trimmed

80 ml (1/3 cup) olive oil

16 medium green prawns, peeled, tails intact

12 scallops with roe

500 gm cuttlefish, cleaned, cut into 3, tubes scored, tentacles reserved

2 tbsp lemon juice

Herb dressing

1 cup (loosely packed) flat-leaf parsley, finely chopped

½ cup each (firmly packed) mint and basil, finely chopped

75 ml extra-virgin olive oil

½ long red chilli, finely chopped

1 garlic clove, finely chopped

1 lemon, finely grated rind only

Method

Main

1.Preheat grill to high. For herb dressing, combine ingredients in a bowl, season to taste and set aside.

2.Place asparagus and leeks in a single layer on a baking tray, drizzle with half the oil, season to taste and grill until just cooked though, turning occasionally (2-3 minutes). Place in a large bowl and set aside to cool slightly.

3.Heat a large frying pan over medium-high heat until very hot, add remaining oil, then add seafood in batches and sauté until golden and just cooked though (2-3 minutes). Add to leek and asparagus, drizzle over herb dressing and lemon juice, season to taste and serve warm.

This recipe is from the December 2009 issue of magazine.
Notes

Styling by Emma Knowles

Styling by Alice Storey

Ingredients

Method

Main

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