Mista di mare
Grilled salmon skewers with a prawn, squid, and cannellini bean salad
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
400 g, chopped
1 x 3 second spray(s)
400 g, cut into 2cm pieces
Raw peeled prawns
280 g, tails intact
Calamari or squid, raw
300 g, thinly sliced into rings
Fresh flat-leaf parsley
1 tbs, finely chopped
½ clove(s), crushed
- Place beans, tomatoes, rocket and basil in a large bowl. Season with salt and freshly ground black pepper.
- Thread salmon onto 4 wooden skewers soaked in cold water. Lightly spray a barbecue or chargrill pan with oil and heat over medium-high heat. Cook skewers for 5 minutes, turning occasionally, or until fish is cooked to your liking. Add prawns and squid and cook for 3 minutes or until cooked through. Add squid and prawns to bean salad. Transfer salmon skewers to a plate and cover to keep warm.
- Meanwhile, combine juice, half the oil, parsley and garlic in a small jug. Drizzle salad with vinegar and remaining oil, tossing well to combine. Serve salad with salmon skewers drizzled with lemon garlic dressing.
TIP: Pre-soaking bamboo skewers in cold water for 10 minutes stops them from burning during cooking.