Seafood salad

Recipes / Salads

Let this memorable seafood salad meal idea inspire your cooking repertoire!

Recipe «Seafood salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 300g orecchiette pasta, 1 small eggplant, cut into 1cm pieces, 1 red onion, cut into wedges, 1 red capsicum, cut into 1cm pieces, 2 garlic cloves, chopped , 1/2 cup extra virgin olive oil, 250g punnet cherry tomatoes, halved, 1/3 cup white wine , 500g pot-ready mussels, 6 small squid, cleaned, cut into rings, tentacles reserved, 1 tbsp white wine vinegar, 1 tbsp chilli tomato paste, 1/3 cup chopped flat-leaf parsley, 1/4 cup chopped semi-dried tomatoes, Rocket leaves, to serve.

Ingredients:

  • 300g orecchiette pasta 
  • 1 small eggplant, cut into 1cm pieces 
  • 1 red onion, cut into wedges 
  • 1 red capsicum, cut into 1cm pieces 
  • 2 garlic cloves, chopped 
  • 1/2 cup extra virgin olive oil 
  • 250g punnet cherry tomatoes, halved 
  • 1/3 cup white wine 
  • 500g pot-ready mussels 
  • 6 small squid, cleaned, cut into rings, tentacles reserved 
  • 1 tbsp white wine vinegar 
  • 1 tbsp chilli tomato paste 
  • 1/3 cup chopped flat-leaf parsley 
  • 1/4 cup chopped semi-dried tomatoes 
  • Rocket leaves, to serve 

Instructions

  1. Preheat the oven 220°C and line a baking tray with foil.
  2. Cook the pasta according to the packet instructions, then drain and refresh.
  3. Toss eggplant, onion and capsicum with garlic and 2 tablespoons oil and season. Transfer to the lined baking tray and cook for 15 minutes or until just tender. Add tomato and cook for a further 6-8 minutes until tomatoes are softened.
  4. Place the wine in a large saucepan over medium-high heat and bring to a simmer. Add mussels, cover with a lid and cook for 3-4 minutes until they have all opened. Remove the mussels from their shells, reserving a few shells to garnish.
  5. Heat 1 tablespoon oil in a frypan over high heat. Season the squid and fry, turning, for 1 minute or until golden. Set aside.
  6. Whisk vinegar, tomato paste and parsley in a bowl with remaining 65ml oil. Season. Place seafood, roasted vegetables, semi-dried tomato and rocket in a bowl and gently toss with the dressing, to serve.