Wednesday, 21 March 2012

Seafood Salad with Cucumber & Fennel


This salad is really simple and so good for you.  The perfect salad to start off Spring. I love cooking with fennel and it really makes this salad pop.  The pomegranate seeds are so delicious and add the perfect amount of tart to go with the shrimp and calamari.  I also love that its a quick dish, really great for busy weekdays.  Enjoy!

Seafood Salad with Cucumber & Fennel

  • 2 fennel bulbs, thinly sliced (use a food processor to make it easy)
  • 1 cucumber, halved down the middle and sliced
  • 3 spring onions, thinly sliced
  • juice and zest of one lemon
  • 2 garlic cloves, minced
  • 2 Tbs. dill, chopped
  • 2 Tbs. flat leaf parsley, chopped
  • 1 mild chili (jalapeno), chopped
  • 4 Tbs. olive oil
  • 12 giant prawns, peeled, deveined, tails on
  • 1/2 lb. baby squid, cleaned
  • 1/4 cup cilantro
  • 1 Tbs. sumac spice
  • salt & pepper
  • Pomegranate seeds to garnish
-Trim base and tops of fennel then slice width ways as thinly as possible.  In a bowl, mix the fennel, cucumber, chili, onion, lemon juice & zest, garlic, dill, parsley and 2 Tbs. of oil.  Combine all ingredients until well mixed.  Place a heavy cast iron frying pan over high heat and allow the pan to get very hot.  Mix the prawns and squid with the remaining oil and add to the pan in small batches.  Cook them for 1 minute on each side or until just cooked, stirring often.  Transfer the squid to a chopping board and slice into rings.  Add both prawns and squid to the salad and toss well.  Add the cilantro, sumac, season with salt and pepper and toss again.  Garnish with pomegranate seeds in each individual bowl.  

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