800gr. Prawns, shelled and deveined
500gr. Calamari Tubes & Tentacles (optional)
2 Cups of Exotic Cocktail Tomatoes
1 Red Sweet Pepper, sliced
½ Cup of Black & Green Olives, pitted
½ small Purple or Red Cabbage, thinly sliced
1 Packet of mixed Salad Leaves
For the Dressing:
¾ Cup of Basic Salad Vinaigrette
2 Spring Onions, sliced
1½ Tbsp. Fresh Dill, chopped
1 tsp. Parsley, chopped
1 Garlic Clove, minced
To prepare the dressing, chop the spring onions, dill and parsley and add them to the vinaigrette. Mince the clove of garlic and stir it into the dressing. Set aside while you cook the prawns and calamari.
Heat a non-stick pan over a high heat and drizzle some oil into the pan, followed by the prawns. Cook for about a minute a side or until they’ve cooked and turned pink. Remove the prawns from the pan and steep them in the salad dressing.
Add the calamari to the pan with more oil if necessary. Cook for only a few seconds until they turn white (overcooking them will result in a very rubbery texture). Remove the calamari from the pan and add them to the dressing.
To assemble the salad, remove the seafood from the dressing with a slotted spoon and place them on a large serving platter. Use the back of a spoon to gently move the seafood to the perimeter of the platter.
Do the same with the tomatoes and red pepper. Sprinkle the sliced cabbage onto the seafood and tomatoes. Scatter the olives around the plate and fill the centre of the platter with your selection of salad leaves and herbs. Drizzle with the remaining dressing before serving.