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Serving-size is a important component of your diet plan. You should compare the sum of this food that you commonly eat to the serving size listed on the tag. Eating big parts or parts can cause fat gain.

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How to make Genovese seafood and vegetable salad

Yield = 6
Prep time: 0:50
Cook time: 0:30
Total time: 1:20

Ingredients

  • 350g chat potatoes, washed, halved
  • 1 bunch baby (Dutch) carrots, peeled, trimmed
  • 350g green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 onion, quartered
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 lemon, thinly sliced
  • 800g blue-eye trevalla fillets, pin-boned, skinned, cut into 5cm pieces
  • 800g medium green prawns, peeled with tails intact, cleaned
  • 18 black mussels, scrubbed, bearded
  • 1/2 loaf rustic-style Italian bread, cut into 5mm-thick slices, toasted
  • 50g small black olives
  • 2 hard-boiled eggs, peeled, torn

Salsa verde

  • 80g rustic-style Italian bread, crust removed
  • 80ml (1/3 cup) red wine vinegar
  • 2 hard-boiled eggs, peeled
  • 1 clove garlic, finely chopped
  • 2 tablespoons baby capers
  • 4 anchovy fillets
  • 6 Sicilian green olives, pitted
  • 1 1/2 cups firmly packed flat-leaf parsley
  • 50g (1/3 cup) pine nuts, roasted
  • 125ml (1/2 cup) extra virgin olive oil

Method

  • Step 1 To make salsa verde, tear bread into small pieces into the bowl of a food processor, then drizzle over vinegar. Remove yolks from hard-boiled eggs, discard whites, then add yolks to processor with remaining ingredients and a large pinch of salt. Process to a paste. Transfer to a bowl, cover, then set aside until needed. Makes 1 1/2 cups.
  • Step 2 To cook vegetables, cook potatoes in a saucepan of boiling salted water for 12 minutes or until tender. Drain. Meanwhile, cook carrots in a saucepan of boiling salted water for 6 minutes or until tender, then remove with a slotted spoon and refresh in a bowl of iced water. Add beans to pan and cook for 3 minutes or until tender. Remove with a slotted spoon and refresh with carrots in iced water. Drain. Place vegetables and oil in a large bowl, season with salt and pepper, then toss to combine.
  • Step 3 To cook seafood, place onion, bay leaf, peppercorns, lemon and 2L water in a deep frying pan and bring to a simmer over medium heat. Add fish and cook for 5 minutes or until just tender. Remove with a slotted spoon and place on a tray. Add prawns to pan and cook for 2 minutes or until they turn red. Remove with slotted spoon and place on tray. Add mussels to pan and cook for 2 minutes or until they open. Remove with slotted spoon and place on tray. Discard cooking liquid.
  • Step 4 Place a layer of toasted bread on a platter, spread with a little salsa verde, then top with vegetables and a little more salsa. Top with seafood, then finish with a spoonful of salsa. Scatter with olives and serve with torn hard-boiled eggs.