SQUID & PRAWN TORTILLA WITH CHARRED PINEAPPLE SALAD

This fruity and flavoursome charred seafood with a zingy pineapple salad piled into a flour tortilla and drizzled with chilli sauce is perfect for those wonderful warm summer days.

Prep:
15-20 minutes
Cook:
15-20 minutes
Serves:
4

Ingredients

1 pack prepared fresh pineapple, cut into 1 ½ cm thick rings

6 squid tubes, pre-pineapple cut

24 Raw prawn cutlets

3 tablespoons olive oil, plus extra for brushing pineapple

1 telegraph cucumber, halved, deseeded, thinly sliced

250g red and yellow cherry tomatoes, halved

2 orange capsicums, deseeded, thinly sliced

20g mint leaves, picked

20g fresh coriander leaves, picked

1 Lime, zest, juiced

12 Farrah’s Flour Tortilla’s

75ml Culley’s Chipotle No.4 or Habanero No.6

Method

Pre-heat oven 160°c

Place squid, prawns and pineapple in a large non-metallic dish

Add 2 tablespoons olive oil, Season to taste, leave to marinate for 10-15 mins

Wrap tacos in foil and heat through in the oven for about 10-15 mins

Heat a non-stick fry pan until hot

Brush pineapple with a little olive oil, cook until caramelised and tender both sides, about 4-5 mins

Remove and set aside to cool, and cut into large chunks

Add the squid and sear until tender and charred, about 1-2 mins

Remove squid, place on a chopping board and cut into slices

Add the prawns and sear until tender and charred, about 1-2 mins

Remove from the pan and set aside

In a medium-sized bowl add the pineapple, cucumber, tomatoes, capsicums,mint, coriander, lime zest and juice, 1 tablespoon olive oil, season to taste and mix gently to combinePlace salad in a large serving bowl

Serve the grilled pineapple salad along with the squid, prawns and warmed tacos along with the chilli sauce to drizzle over on assembly