Seafood antipasti salad
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How to make Seafood antipasti salad
Yield = 4Prep time: 0:10
Cook time: 0:05
Total time: 0:15
Ingredients
- 1/2 cup (125ml) white wine
- 1kg pot-ready mussels
- 2 small zucchinis
- 1 cup wild rocket leaves
- 12 cherry tomatoes, halved
- 1/3 cup (40g) pitted kalamata olives
- 1 tablespoon capers, rinsed, drained
- 12 cooked prawns, peeled (tails intact), deveined
- 1/2 cup (100g) store-bought roasted red capsicum strips
- 4 artichoke hearts in brine, rinsed, halved
- 4 grissini (thin breadsticks)
- Lemon wedges, to serve
Method
- Step 1 Bring the wine to the boil in a large saucepan over high heat. Add the mussels, cover with a lid and cook for 2 minutes, shaking the pan occasionally. Transfer any mussels that have opened to a large bowl, then cover again, and cook for a further 1-2 minutes, shaking the pan, until all the mussels have opened. Transfer mussels to the bowl and set aside.
- Step 2 Using a vegetable peeler or mandoline, slice zucchinis into long, thin ribbons, then place in a bowl with rocket, tomatoes, olives and capers. Season and toss to combine.
- Step 3 Divide mussels, prawns, capsicum, artichoke and zucchini salad among 4 plates. Serve with grissini and lemon wedges.
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