Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 9 large green king prawns, peeled, head and tails intact
- 1 whole rainbow trout
- 6 oysters on half shell
- 2 salmon fillets, halved lengthways
- 1 Lebanese cucumber, diced
- 1/2 small red onion, thinly sliced
- 2 radishes, sliced
- 200grams cherry tomatoes, halved
- 1 baby cos lettuce
- 2teaspoons sumac
- 1 lemon, sliced
- 3tablespoons lemon juice
- 1 lemon, cut into wedges (to serve)
- 1 pinch pepper (for seasoning)
- 1/3 cup olive oil
- 225grams haloumi, sliced 1cm thick
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 4
Preheat BBQ grill and flat plate. Make cuts in the sides of the trout. Place lemon slices inside trout. Season trout and salmon. Brush seafood and halloumi with a little of the oil.
Step 2 of 4
Cook trout on grill for about 6 minutes each side, depending on size and thickness. Cook salmon on the flat plate for 2 minutes each side. The prawns and oysters will take 2–5 minutes to cook. Cook halloumi on grill for 1 minute each side until golden.
Step 3 of 4
Arrange lettuce onto a large platter. Top with seafood, cucumber, tomato, onion and radish.
Step 4 of 4
Whisk remaining oil and lemon juice together and season with salt and pepper. Pour over seafood and salad and sprinkle with sumac. Serve with lemon wedges.
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