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 3–4 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

• ½ tbsp olive oil
• 1 squid, cleaned and sliced
• ½ 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
• ½ tbsp soy sauce
• 1 tbsp yuzu juice, or juice of ½ lime
• 1 tsp togarashi spice mix
• 1 tbsp sesame seeds, toasted

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