Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 2 frozen squid tubes, thawed
- 3 red capsicums
- 100milliliter extra virgin olive oil
- 1tablespoons red wine vinegar
- 100grams rocket
- 1teaspoons dijon mustard
- 1 lobster tail
- 300grams raw prawn cutlets
- 40grams hazelnuts, toasted, skins removed roughly chopped
- 1 clove garlic, crushed
Nutrition per serving
1010kJ
Protein
23.4grams
Sugars
2.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a chargrill pan over high heat. Cook whole capsicums, turning, until the skin blisters and turns black. Transfer to a bowl and cover. Set aside to cool.
Step 2 of 4
Peel skin from capsicum and tear flesh into strips. Arrange rocket and capsicum on a platter.
Step 3 of 4
Meanwhile, remove meat from lobster and cut into 1cm-thick slices. Cut squid into thick strips. 4. Combine seafood in a bowl with 2 tbs of the oil and season. In a jug, combine remaining oil, vinegar, mustard and garlic. Set aside.
Step 4 of 4
Chargrill seafood, turning occasionally, for 2-3 minutes or until just cooked. Pile onto platter, drizzle with dressing and scatter with hazelnut.
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