Seafood and Fennel Salad with Dill Dressing

211

Ingredients:

• Mussels – 12
• Dry White Wine – 2 tblsp
• Water – 1/2 cup
• Dill – few sprigs
• Fennel Bulb – 1, small
• Lemon Juice – 1 1/2 tblsp
• Light Olive Oil – 5 tblsp
• Garlic – 1 clove, crushed
• Salt as per taste
• Black Pepper – ground
• Dill – 3 tblsp, chopped
• Prawns – 6, large, cooked, peeled but tails left on
• Baby Octopus – 12, small, marinated and drained
• Smoked Salmon – 3 slices, cut into strips
• Mixed Salad Leaves – 100 gms
• Lime Wedges to garnish

Method:

1. Place the mussels in a pan with the wine, water and dill sprigs.
2. Cover and quickly bring to a boil.
3. Steam the mussels for about 3 minutes.
4. Remove and strain.
5. Open the mussel shells and using a sharp knife remove the meat.
6. Keep aside to cool.
7. Cut the fennel into very fine slices.
8. In a large bowl, whisk the lemon juice and olive oil together until creamy.
9. Add the garlic, salt and pepper.
10. Add the chopped dill and mix.
11. Add the mussels, prawns, octopus, salmon and fennel to the bowl.
12. Mix well.
13. Cover and chilli for 10 minutes.
14. To serve, arrange the lettuce leaves on individual plates.
15. Spoon the salad over.
16. Garnish with lime wedges.
17. Serve.