SEAFOOD PLATTER WITH RED PEPPER AÏOLI

Serves 12

EASY

Preparation: 15 minutes Cooking: 45 minutes

For the red pepper aïoli: red peppers 2, halved olive oil 2T free-range egg yolk 1 Dijon mustard 1t lemon 1, zested and juiced canola oil ¾ cup salt, to taste

lemon 1, juiced olive oil 2T cucumber 1, thinly sliced red onion 1, thinly sliced salt, to taste

Woolworths lobster tails

4, cleaned and steamed

Woolworths freshly frozen uncooked extra-large tiger prawns 250 g, cleaned and steamed

Woolworths frozen cooked prawn ring 300 g, thawed

1 To make the red pepper aïoli, preheat the oven to 200°C. Place the red peppers on a roasting tray, drizzle with olive oil and season, then roast for 30–45 minutes until soft and slightly charred.

2 Remove the skin and smash in a mortar and pestle to make a chunky paste. Chill until required.

3 The aïoli can be made in a blender, or by hand, in a bowl or blending jug. Combine the egg yolk, mustard, lemon zest and juice and mix until foamy. Slowly add the canola oil and blend until thick. Season and chill.

4 In a large bowl, combine the lemon juice and olive oil, then toss the cucumber and

red onion through the dressing and season. 5 To serve, combine the cooled red pepper paste with the aïoli, then serve on a platter with the cold seafood and cucumber-andred onion salad.

CARB-CONSCIOUS, DAIRY-FREE,

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Signature Chardonnay from De Wetshof 2018