Poached Seafood Salad
Frozen seafood is great to have in the freezer for something a bit special yet budget conscious. Poaching the seafood ensures tenderness while the marinade provides a depth of flavour.
Cut the octopus in half and put into a pot of cold salted water. Bring up to a boil, then simmer gently for 40-45 mins, or until tender. In the last few minutes add the prawns, then in the last 30 seconds, the squid. Drain well.
While the seafood is cooking make a marinade of the extra virgin olive oil, lemon zest and juice, sumac, chilli flakes and parsley. Combine the seafood and dressing and allow to marinate for at least 30 mins.
Either roast the capsicums in a hot oven or grill until the skin has blackened. Allow to cool slightly and then remove the skin and seeds and cut into thin slices.
Drain any excess liquid from the seafood marinade then combine with the capsicums, celery, cucumber, rocket and olives. Toss well to combine, adding more olive oil and lemon juice if necessary. Sprinkle with extra sumac and the spring onions and serve immediately.
500g baby octopus, defrosted
400g prawns, defrosted
400g baby squid, defrosted and sliced
4 Tbsp extra virgin olive oil
1 lemon, grated zest and juice
1 tsp Farro sumac, plus extra for sprinkling
½ tsp chilli flakes
2 Tbsp chopped flat leaf parsley
2 red capsicums
2 sticks celery, thinly sliced
½ telegraph cucumber, diced
50g rocket leaves, roughly chopped
¼ cup pitted olives
1 spring onion, sliced