At this time of the year when you are dreaming of lighter fare you can create a simple salad using frozen, canned and fresh ingredients – this is as much a method as it is a recipe!
11/2 cups frozen cooked prawns defrosted
½ cup diced smoked mussels
a squeeze of fresh lemon juice
2-3 Tbsp finely chopped fresh parsley
1 spring onion, finely chopped
2-3 Tbsp seafood sauce ( we used the Edmonds variety)
½ cup bean sprouts
2 diced tomatoes
salt and pepper
Combine in a bowl the first 6 ingredients and gently mix.
Place lettuce leaves on two plates and top with bean sprouts and diced tomatoes. Season with salt and pepper.
Serve with crusty bread to mop up the juices
Cook’s tip you can add cooked left over scallops or canned tuna, well drained to this mix with great results.