Jill Dupleix turns the idea of an Italian antipasti platter into a fresh and colourful summer meal with seafood and plenty of vegetables.
Ingredients
- 1/2 cup (125ml) white wine
- 1kg pot-ready mussels
- 2 small zucchinis
- 1 cup wild rocket leaves
- 12 cherry tomatoes, halved
- 1/3 cup (40g) pitted kalamata olives
- 1 tablespoon capers, rinsed, drained
- 12 cooked prawns, peeled (tails intact), deveined
- 1/2 cup (100g) store-bought roasted red capsicum strips
- 4 artichoke hearts in brine, rinsed, halved
- 4 grissini (thin breadsticks)
- Lemon wedges, to serve
Method
- Step 1Bring the wine to the boil in a large saucepan over high heat. Add the mussels, cover with a lid and cook for 2 minutes, shaking the pan occasionally. Transfer any mussels that have opened to a large bowl, then cover again, and cook for a further 1-2 minutes, shaking the pan, until all the mussels have opened. Transfer mussels to the bowl and set aside.
- Step 2Using a vegetable peeler or mandoline, slice zucchinis into long, thin ribbons, then place in a bowl with rocket, tomatoes, olives and capers. Season and toss to combine.
- Step 3Divide mussels, prawns, capsicum, artichoke and zucchini salad among 4 plates. Serve with grissini and lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1067 kj
Energy
7.3g
Fat Total
1.7g
Saturated Fat
1.7g
Fibre
25.6g
Protein
76mg
Cholesterol
995mg
Sodium
8.3g
Carbs (sugar)
12.9g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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