SEAFOOD SALAD

INGREDIENTS

3 cups mixed fresh herb leaves (mint, basil, parsley)

1 lime, rind finely grated

1 garlic clove, crushed

1kg baby squid hoods, cleaned, scored, cut into 4cm pieces, tentacles reserved

1 tablespoon extra virgin olive oil 1 celery heart, thinly sliced, leaves reserved

1 small red onion, thinly sliced 500g mixed baby tomatoes, halved if large

4 radishes, thinly sliced, plus extra, halved

1.5kg cooked prawns, peeled, deveined, tails intact

DRESSING

3 small truss tomatoes, halved 80ml (1/3 cup) extra virgin olive oil

60ml (1/4 cup) lime juice

1 1/2 tablespoons white balsamic vinegar

1/2 teaspoon caster sugar

METHOD Step 1

Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.

Step 2

For the dressing, place the tomato, cut-side down, on prepared tray. Drizzle with 2 tsp oil. Season. Roast for 25 minutes or until tender. Transfer to a sieve set over a bowl. Use the back of a spoon to push through the sieve to extract juice. Discard solids. Combine the lime juice, vinegar, sugar, 1/3 cup tomato puree and remaining oil in a bowl. Season well. Reserve 1/4 cup of the dressing.

Step 3

Finely chop 2/3 cup of the fresh herbs. Combine the chopped herbs, rind, garlic and reserved dressing in a bowl. Combine the squid and oil in a separate bowl. Season.

Step 4

Preheat a barbecue or chargrill on medium-high. Cook the squid, turning, for 2 minutes or until just cooked through. Add to the herb mixture. Toss to coat.

Step 5

Combine the celery, celery leaves, onion, tomato, radishes, prawns, squid mixture, remaining herbs and half the dressing in a bowl. Toss to combine. Transfer to a plate. Serve with remaining dressing on the side.