Weight Watchers Magazine (Australia) - - Cold Buffet -

Smart points VALUE PER SERVE 3 SERVES 8 PREP 25 mins COOK­ING TIME 5 mins

2 tbs olive oil 300g baby oc­to­pus, cleaned, halved

length­ways 2 gar­lic cloves, chopped 1 tbs red wine vine­gar 1 tsp dried oregano 24 large cooked prawns

(about 500g) 4 cooked blue swim­mer crabs, halved,

cleaned 4 cooked More­ton Bay bugs, halved,

cleaned 16 oysters

MANGO, LIME & CU­CUM­BER SALSA 1 large mango, finely chopped 1 Le­banese cu­cum­ber, finely chopped 2 green shal­lots, sliced 2 tbs lime juice 1 tsp dried chilli flakes

AV­O­CADO DRESS­ING 1 medium av­o­cado, halved, pit­ted cup fresh flat-leaf pars­ley leaves 1 gar­lic clove ½ cup (125ml) but­ter­milk ¼ cup lemon juice

1 To make salsa, com­bine all in­gre­di­ents in a small bowl. For dress­ing, process av­o­cado flesh with re­main­ing in­gre­di­ents in a food pro­ces­sor un­til smooth. Sea­son with salt and pep­per. Cover and re­frig­er­ate, but re­move from fridge 30 min­utes be­fore serv­ing. 2 Heat 1 ta­ble­spoon olive oil in a large, heavy based fry­ing pan over medi­umhigh heat. Cook oc­to­pus, turn­ing oc­ca­sion­ally, for 2 min­utes. Add gar­lic and cook for a fur­ther 1 minute, stir­ring and toss­ing, un­til oc­to­pus has changed colour. Trans­fer to a large bowl with vine­gar, oregano and re­main­ing oil. Sea­son with salt and pep­per and toss to com­bine. Cool, then re­frig­er­ate un­til cold. 3 Ar­range seafood onto a large plat­ter. Serve with salsa and dress­ing to spoon onto plates. THIS RECIPE IS Gluten Free. >

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