Silvia Colloca’s Italian barbecue.
TURN UP THE HEAT AND LIFT YOUR GRILL GAME WITH THESE ITALIAN DINNERS
SEAFOOD GRIGLIATA MISTA (MIXED GRILL) WITH LEMON, OLIVE AND PARSLEY DRESSING
“Champion seafood with this mixed grill”
8 butterflied large tiger prawns, deveined, 2 x 200g tuna steaks 2 calamari tubes, cleaned, scored, cut into bite-sized pieces 2 tbs extra virgin olive oil Red vein sorrel and dill sprigs to serve
Lemon, olive and parsley dressing
½ cup (75g) pitted kalamata olives, chopped ¼ cup (30g) chopped walnuts ¼ cup (60ml) extra virgin olive oil 1/2 bunch flat-leaf parsley leaves picked and chopped 1 garlic clove, crushed Finely grated zest and juice of 1 lemon, plus extra slices to serve
For the lemon, olive and parsley dressing, mix all ingredients together in a bowl and season.
Heat barbecue or grill pan over high heat. Brush the seafood with olive oil and season. Place on barbecue or grill and cook for 1-2 minutes on each side or until cooked to your liking. Cut tuna into 2cm-thick slices.
Arrange seafood on a platter. Drizzle with dressing, scatter with red vein sorrel and dill, and serve with lemon slices.
NUTRITION • 45G PROTEIN • 5G SAT FAT • 1G CARB
• 1G SUGARS • 658MG SODIUM • 500 CAL (2085KJ)