15-10-12 - Salpicon seafood - 010
Serves: 4

Prep time: 30 mins

Ingredients

250g cooked mussel meat

250g cooked king prawns, peeled

100g white crabmeat

courgette

1/2 a cucumber

1/2 a mooili

carrot

salt and freshly ground black pepper

Dressing:

1/2 a red pepper, deseeded and finely diced

1/2 a yellow or orange pepper, deseeded and finely diced

1/2 an avocado, finely diced

shallots, finely chopped

1 clove of garlic, crushed

red chilli, chopped

1 tablespoon rice wine vinegar

1 tablespoon lime juice

2 tablespoons rapeseed oil

1 teaspoon maple syrup

1 tablespoon chopped fresh coriander

1 tablespoon chopped fresh chives

1. Fold the seafood together in a large bowl.

2. Mix together the dressing ingredients, whisking well to combine. Pour the dressing over the seafood and fold through. Place, covered, in the fridge until you are ready to serve.

3. Peel the courgette, cucumber, mooli and carrot and use a Y-shaped peeler to shave ribbons from each. Toss together and season with salt and pepper.

4. To serve, top the vegetables with the marinated seafood.