Classic seafood salad

SERVES 4 AS A STARTER // PREP TIME 40 MINS // COOK 20 MINS

“A vibrant salad makes a great starter any time of the year, and with the best seafood available, it can be something very special,” says McConnell. “This salad is balanced with the fresh salinity of wild coastal plants, the sweetness from preserved cherry tomatoes and the richness from vegetables lightly cooked and marinated in olive oil.”

4 uncooked king prawns

12 mussels, scrubbed

2 tsp chardonnay vinegar

12 large clams or pipies, scrubbed 12 small yellow witlof leaves

8 sprigs samphire (see note)

8 sprigs karkalla (see note)

8 sprigs sea blite (see note)

12 sprigs ice plant (see note)

MARINATED VEGETABLES

½ small fennel bulb, sliced into thin

wedges

1 celery stalk, cut into 5cm-long batons 20 cherry tomatoes

150 ml olive oil

6 thyme sprigs

Finely grated zest and juice of 1 lemon TOMATO DRESSING 10 cherry tomatoes from the marinated vegetables

100 ml oil from the marinated vegetables 15 ml chardonnay vinegar

2 tsp coarsely chopped capers

1 tsp finely chopped sea blite (see note) 1 small green chilli, finely chopped 1 For marinated vegetables, blanch fennel and celery in a large saucepan of boiling water until al dente (30 seconds). Remove with a slotted spoon and drain on paper towel. Score a small cross in the stem ends of tomatoes and blanch in the same saucepan (10 seconds). Transfer tomatoes to a bowl of iced water, drain well, peel and discard skins. Combine oil, thyme, juice and rind in a small saucepan over low heat. Season to taste and heat gently until warm.

Add fennel, celery and tomatoes, and set aside at room temperature.

2 Bring a saucepan of salted water to the boil and cook prawns until pink and just tender (4 minutes). Immediately transfer to a bowl of iced water to cool then drain. Peel prawns, leaving heads and tails intact, devein and refigerate until needed.

3 Heat 2 tbs water in a small saucepan over medium-high heat. Add mussels, cover and cook until open (3 minutes). Remove mussels from shells (discard shells) and debeard. Add vinegar to mussel juices in the pan, return mussels to pan, stir and transfer to a bowl.

4 In the same pan, heat another 2 tbs water over medium-high heat. Add clams, cover and cook until open (3-4 minutes). Transfer to a bowl, then remove meat from shells, reserving shells separately, and return meat to cooking liquid.

Clean shells and set aside to serve. 5 For tomato dressing, coarsely chop marinated cherry tomatoes then combine in a large bowl with remaining ingredients and 50ml clam juices. Season to taste. Add witlof, samphire, karkalla, sea blite, and ice plant; toss gently to combine.

6 Drain mussels and clams and return clams to cleaned shells. Divide salad among plates then top with marinated vegetables and seafood. Drizzle with extra tomato dressing and serve.

Note Samphire, karkalla, sea blite and ice plant are available from nativeingredient suppliers or online at farmhousedirect.com.au