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Seafood salad

Name: Seafood salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
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; 1/3 cup chopped flat-leaf parsley; 1/4 cup (35g) chopped semi-dried tomatoes; Rocket leaves, to serve

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Let this memorable seafood salad meal idea inspire your cooking repertoire!

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
1/3 cup chopped flat-leaf parsley
1/4 cup (35g) chopped semi-dried tomatoes
Rocket leaves, to serve

Method

1.

Preheat the oven 220°C 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 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.
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 tablespoon 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.