Asian seafood salad with yuzu & sesame dressing

Asian seafood salad with yuzu & sesame dressing

main courses | serves 4

1. Heat the olive oil in a small frying pan over a medium heat, add the squid and cook for 34 minutes. Turn the heat up to high, add the soy sauce and stir continuously for a further
2. minutes, or until the squid is tender and coated in soy. Transfer to a bowl.
2. Combine all of the dressing ingredients in another bowl.
3. Put the squid, octopus, prawns and salad leaves in a salad bowl. Add the dressing and combine well. Sprinkle with the edible flowers and serve.

Per serving 213 cals, 14.2g fat (2.2g saturated), 19.7g protein, 14.3g carbs, 0.6g sugars

 

Recipe Andy Harris
Photo Tara Fisher


from Issue 40

ingredients

tbsp olive oil
1 squid, cleaned and sliced
tbsp soy sauce
250g cooked octopus, sliced
8 prawns, cooked and peeled
A generous handful of salad leaves
A small handful of edible flowers

Yuzu & sesame dressing
3 tbsp toasted sesame oil
tbsp soy sauce
1 tbsp yuzu juice, or juice of lime
1 tsp togarashi spice mix
1 tbsp sesame seeds, toasted

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