Let this memorable seafood salad meal idea inspire your cooking repertoire!
Ingredients
- 300g orecchiette pasta
- 1 small eggplant, cut into 1cm pieces
- 1 red onion, cut into wedges
- 1 red capsicum, cut into 1cm pieces
- 2 garlic cloves, chopped
- 1/2 cup (125ml) extra virgin olive oil
- 250g punnet cherry tomatoes, halved
- 1/3 cup (80ml) white wine
- 500g pot-ready mussels
- 6 small squid, cleaned, cut into rings, tentacles reserved
- 1 tablespoon white wine vinegar
- 1 tablespoon chilli tomato paste (we used Sacla)
- 1/3 cup chopped flat-leaf parsley
- 1/4 cup (35g) chopped semi-dried tomatoes
- Rocket leaves, to serve
Method
- Step 1Preheat the oven 220°C and line a baking tray with foil.
- Step 2Cook the pasta according to the packet instructions, then drain and refresh.
- Step 3Toss eggplant, onion and capsicum with garlic and 2 tablespoons oil and season. Transfer to the lined baking tray and cook for 15 minutes or until just tender. Add tomato and cook for a further 6-8 minutes until tomatoes are softened.
- Step 4Place the wine in a large saucepan over medium-high heat and bring to a simmer. Add mussels, cover with a lid and cook for 3-4 minutes until they have all opened. Remove the mussels from their shells, reserving a few shells to garnish.
- Step 5Heat 1 tablespoon oil in a frypan over high heat. Season the squid and fry, turning, for 1 minute or until golden. Set aside.
- Step 6Whisk vinegar, tomato paste and parsley in a bowl with remaining 65ml oil. Season. Place seafood, roasted vegetables, semi-dried tomato and rocket in a bowl and gently toss with the dressing, to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2177 kj
Energy
24g
Fat Total
4g
Saturated Fat
5g
Fibre
31g
Protein
247mg
Cholesterol
479.87mg
Sodium
6g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Andy Lewis
- Publication: Taste.com.au
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