Warm Seafood Salad & Oriental Dressing

(Serves 8)

Ingredients

Oriental Dressing
1 tablespoon rice vinegar
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
1 tablespoon shredded fresh basil
1 tablespoon lemon juice
60ml (1/4 cup) water

Ingredients

500g assorted salad leaves
250g yellow teardrop tomatoes (optional)
250g cherry tomatoes, halved
2 avocados, stoned, peeled and sliced
155g snow peas (mangetout), trimmed, blanched
250g asparagus spears, cut into 5 cm pieces, blanched
3 calamari (squid) tubes
30g butter
250g scallops
16 medium uncooked prawns, shelled and deveined, tails left intact
200g smoked salmon or smoked ocean trout, thickly sliced

Method

1 Arrange salad leaves, teardrop tomatoes (if using) and cherry tomatoes, avocados, snow peas and asparagus on a large serving platter.

2 To make dressing, place vinegar, fish sauce, chilli sauce, basil, lemon juice and water in a small bowl and whisk to combine.

3 Cut calamari tubes, lengthwise, and open out flat. Using a sharp knife, cut parallel lines down the length of the calamari, taking care not to cut right through the flesh. Make more cuts in the opposite direction to form a diamond pattern. Cut each piece into 5 cm squares.

4 Melt butter in a large frying pan over a high heat. Add scallops and prawns. Stir-fry for 3 minutes. Add calamari pieces. Stir-fry for 1 minute longer.

5 Arrange cooked seafood and smoked ocean trout on salad. Drizzle with dressing.

Tip: This salad is great served warm, but also may be made ahead of time and served chilled. If serving chilled, prepare the salad, seafood and dressing and store separately in the refrigerator. Just prior to serving, assemble the salad as described in the recipe.