Lemon and Herb Seafood Salad

• Course Salad

Prep Time

Cook Time

Servings

Ingredients

• 1 bunch green asparagus, trimmed
• 1 bunch baby leeks, trimmed
• 1/3 cup extra virgin olive oil
• 16 medium peeled prawns
• 12 scallops Roe
• 2 whole cuttlefish, cleaned, cut into 3, tubes scored, tentacles reserved
• 1 tbsp lemon juice
• Herb dressing
• 1 cup finely chopped parsley
• ½ cup each finely chopped mint and basil
• 75 ml extra-virgin olive oil
• ½ long red chilli, finely chopped
• 1 finely chopped garlic clove
• 1 lemon, finely grated rind only

Instructions

1. Combine ingredients into a bowl, stir and set aside.
2. Place leeks and asparagus on baking tray, drizzle with half of the oil and grill, turning every 3 minutes until cooked through.
3. Add oil and seafood to large frying pan, stir until golden and cooked through. Add asparagus, leek and drizzle lemon juice and dressing over to serve.