Food & Drink

Summer BBQ Seafood Salad

Ingredients
  1. 3 red capsicums 
  2. 100g rocket 
  3. 1 lobster tail (see Note) 
  4. 2 frozen squid tubes, thawed 
  5. 300g raw prawn cutlets 
  6. 100ml extra virgin olive oil 
  7. 1 tbs red wine vinegar 
  8. 1 tsp Dijon mustard 
  9. 1 garlic clove, crushed 
  10. 40g hazelnuts, toasted, skins removed roughly chopped (see Tip)
Method
  1. Heat a chargrill pan over high heat. Cook whole capsicums, turning, until the skin blisters and turns black. Transfer to a bowl and cover. Set aside to cool. 
  2. Peel skin from capsicum and tear flesh into strips. Arrange rocket and capsicum on a platter. 
  3. Meanwhile, remove meat from lobster and cut into 1cm-thick slices. Cut squid into thick strips. 4. Combine seafood in a bowl with 2 tbs of the oil and season. In a jug, combine remaining oil, vinegar, mustard and garlic. Set aside. 
  4. Chargrill seafood, turning occasionally, for 2-3 minutes or until just cooked. Pile onto platter, drizzle with dressing and scatter with hazelnut. 
Tips: 
  1. Note you can use cooked lobster – simply remove meat from shell and slice. 
  2. Cook’s tip: to prepare hazelnuts, preheat oven to 180°c. Roast hazelnuts for 10 minutes or until aromatic and lightly toasted. Transfer to a clean tea towel and rub to remove skins.