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Seafood salad
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Elevate your culinary skills with a delicious and unforgettable seafood salad dish!
Ingredients:
  • 300g orecchiette pasta
  • 1 small eggplant, cut into 1cm pieces
  • 1 red onion, cut into wedges
  • 1 red capsicum, cut into 1cm pieces
  • 2 garlic cloves, chopped
  • 125ml olive oil
  • 250g punnet cherry tomatoes, halved
  • 80ml white wine
  • 500g pot-ready mussels
  • 6 small squid, cleaned, cut into rings, tentacles reserved
  • 20.00 ml white wine vinegar
  • 22.20 gm chilli tomato paste
  • 82.50 ml chopped flat-leaf parsley
  • 35g semi-dried tomato
  • Rocket leaves, to serve
Instructions:
  • Preheat the oven to 220°C and prepare a baking tray by lining it with foil.
  • Prepare the pasta following the directions on the package, then drain and rinse in cold water.
  • Combine eggplant, onion, capsicum, and garlic in a bowl with 2 tablespoons of oil. Season well. Spread the mixture on a lined baking tray and roast for 15 minutes until just tender. Add tomatoes and continue cooking for 6-8 minutes until tomatoes are softened.
  • In a large saucepan, simmer wine over medium-high heat. Add mussels, cover, and cook until they all open, about 3-4 minutes. Discard most shells, reserving a few for garnish.
  • In a hot frypan, heat 1 tablespoon of oil. Season the squid, then fry for about 1 minute until it turns golden. Remove from the heat and set aside.
  • In a bowl, combine vinegar, tomato paste, parsley, and the remaining 65ml oil. Season with salt and pepper. In a separate bowl, mix seafood, roasted vegetables, semi-dried tomatoes, and rocket. Gently toss everything together with the dressing before serving.

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