Seafood salad recipe

Seafood salad

Ingredients (6 servings):

• 300g of 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
• 125ml of olive oil
• 250g punnet cherry tomatoes, halved
• 80ml of white wine
• 500g of pot-ready mussels

• 6 small squid, cleaned, cut into rings, tentacles reserved
• 1 tbs white wine vinegar
• 1 tbs chilli tomato paste
• 1/3 cup chopped flat-leaf parsley
• 1/4 cup (35g) chopped semi-dried tomatoes
• Rocket leaves, to serv

Method of preparation: 

1. Preheat the oven 220°C (430 F) and line a baking tray with foil.
2. Cook the pasta according to the packet instructions, then drain and refresh.
3. Toss eggplant, onion and capsicum with garlic and 2 tbs 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.
4. Place 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.
5. Heat 1 tbs oil in a frypan over high heat. Season the squid and fry, turning, for 1 minute or until golden. Set aside.
6. Whisk 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.

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