Seafood and Spinach Salad

138

Ingredients:

• Live Mussels – 500 gms, soaked and cleaned
• Prawns – 100 gms, peeled and deveined
• Scallops – 350 gms
• Baby Spinach Leaves – 500 gms
• Water – 4 tblsp
• Spring Onions – 3, trimmed and diced

For Dressing:

• Extra Virgin Olive Oil – 4 tblsp
• White Wine Vinegar – 2 tblsp
• Lemon Juice – 1 tblsp
• Lemon Rind – 1 tsp, finely grated
• Garlic – 1 clove, chopped
• Fresh Ginger – 1 tblsp, grated
• Small Red Chilli – 1, deseeded and diced
• Fresh Coriander – 1 tblsp, chopped
• Salt and Pepper

Method:

1. Put the mussels into a large pan with a little water.
2. Bring to the boil and cook over a high heat for 4 minutes.
3. Drain and reserve the liquid.
4. Discard any mussels that remain closed.
5. Return the reserved liquid to the pan and bring to the boil.
6. Add the prawns and scallops and cook for 3 minutes.
7. Drain.
8. Remove the mussels from their shells.
9. Rinse the mussels, prawns and scallops in cold water, drain and put them in a large bowl.
10. Cool, cover with clingfilm and chill for 45 minutes.
11. Rinse the baby spinach leaves and transfer them to a pan with the water.
12. Cook over a high heat for a minute.
13. Transfer to a colander.
14. Refresh under cold running water and drain.
15. To make the dressing, put all the ingredients into a small bowl and mix well.
16. Arrange the spinach on serving plates, then scatter over half of the spring onions.
17. Top with the mussels, prawns and scallops.
18. Scatter over the remaining spring onions.
19. Drizzle over the dressing and serve.