Name: Seafood salad with herb dressing
Yield: 4
Ingredients: 1 bunch green asparagus, trimmed; 1 bunch baby leeks, trimmed; 80 ml (1/3 cup) olive oil; 16 medium green prawns, peeled, tails intact; 12 scallops with roe; 500 gm cuttlefish, cleaned, cut into 3, tubes scored, tentacles reserved; 2 tbsp lemon juice; Herb dressing; 1 cup (loosely packed) flat-leaf parsley, finely chopped; ½ cup each (firmly packed) mint and basil, finely chopped; 75 ml extra-virgin olive oil; ½ long red chilli, finely chopped; 1 garlic clove, finely chopped; 1 lemon, finely grated rind only

Ingredients

1 bunch green asparagus, trimmed

1 bunch baby leeks, trimmed

80 ml (1/3 cup) olive oil

16 medium green prawns, peeled, tails intact

12 scallops with roe

500 gm cuttlefish, cleaned, cut into 3, tubes scored, tentacles reserved

2 tbsp lemon juice

Herb dressing

1 cup (loosely packed) flat-leaf parsley, finely chopped

½ cup each (firmly packed) mint and basil, finely chopped

75 ml extra-virgin olive oil

½ long red chilli, finely chopped

1 garlic clove, finely chopped

1 lemon, finely grated rind only

Method

Main

1.Preheat grill to high. For herb dressing, combine ingredients in a bowl, season to taste and set aside.

2.Place asparagus and leeks in a single layer on a baking tray, drizzle with half the oil, season to taste and grill until just cooked though, turning occasionally (2-3 minutes). Place in a large bowl and set aside to cool slightly.

3.Heat a large frying pan over medium-high heat until very hot, add remaining oil, then add seafood in batches and sauté until golden and just cooked though (2-3 minutes). Add to leek and asparagus, drizzle over herb dressing and lemon juice, season to taste and serve warm.