| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Jude1 |
6 |
servings |
INGREDIENTS
| 20 |
|
Scallops; fresh or frozen, or |
|
|
; mussels |
| 200 |
g |
Cooked; peeled prawns |
| 200 |
g |
White-flesh fish; (cardinal, terakihi, |
|
|
; gurnard, etc) |
| 1/4 |
|
Red cabbage; shredded finely |
| 100 |
g |
Grapes; halved |
| 2 |
|
Peaches; stoned and sliced |
| 2 |
|
Nectarines; stoned and sliced |
| 2 |
|
Nashi pears; cored and sliced |
| 2 |
tb |
White wine |
| 1 |
pk |
First Choice salad leaves |
| 3 |
tb |
White wine |
| 3 |
tb |
Plain yoghurt |
| 1 |
tb |
Chopped chives |
| 1 |
tb |
Chopped fresh dill; (or pinch of dried |
|
|
; dill) |
| 1 |
pn |
Paprika |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Poach the scallops or mussels and diced fish in the white wine for 2-3
minutes. Allow to cool.
Mix together the cabbage, peaches, nectarines, grapes and pears in a large
salad bowl.
Blend together the dressing ingredients and add the juices from the poached
seafood (optional).
Combine the ocean fruits and orchard fruits together with the dressing.
Pile high over the salad leaves.
"What a mouth watering treat!" - Jude
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