ITALIAN SEAFOOD SALAD

To enjoy this colourful and flavoursome salad at its best, make it the day before you want to eat it to allow the seafood to soak in the Mediterranean flavours. Serve with plenty of bread to mop up the dressing, or stir into rice. Serves 6–8 500g white fish fillets, such as sea bass 500g mixed seafood, including peeled prawns, scallops and squid ½-1 red chilli, finely sliced, according to taste A handful of green or black olives, halved and pitted 1 garlic clove, finely chopped 2tbsp white wine vinegar 2tbsp lemon juice, plus extra to taste 150ml extra virgin olive oil 1 medium carrot, finely shredded ½ red pepper, thinly sliced into batons 4 large or 8 small sun-dried tomatoes, thinly sliced (optional) 1 celery stick, julienned A few fresh oregano leaves or ½tsp dried oregano Salt and freshly ground black pepper Chopped flat-leaf parsley, to garnish Crusty bread, to serve (optional)

1Cook

the fish fillets in lightly salted boiling water for two to four minutes until just cooked. Remove from the water with a fish slice and set aside to cool. Peel away the skin and roughly break up the flesh into bitesize pieces. 2If

not using prepared seafood, clean the squid and cut into 1cm pieces. Then cook the seafood in the same water for two to four minutes or until they are just cooked through. The prawns will turn pink when they are cooked. Drain and set aside. 3Put

all the remaining ingredients, except the parsley, in a bowl. Gently toss to combine, taking care not to break up the fish. Cover and marinate overnight in the fridge. The following day adjust the seasoning to taste with salt, pepper and lemon juice. Serve with parsley with some crusty bread. The salad will keep in a lidded airtight container for up to three days in the fridge.