Char-grilled Veggies & Prawn and Scallop Salad

A little bit of food coma going on right now! But its so good I couldn't stop!! You can make this with or without the seafood and it will be delicious either way.

Ingredients 2 courgettes sliced into 1 cm batons 2 red peppers sliced chunky style 1 bunch of asparagus Handful of chopped cherry tomatoes 1 avocado, sliced 6 C mixed greens (I used watercress, baby kale and baby spinach) 100g Halloumi, sliced into 0.5cm slices Scallops - lightly fried in butter Prawns - cooked on grill plate or BBQ


Dressing Ingredients 1 glove garlic 3 tbsp red wine vinegar 1 egg 250 mls olive oil Salt and pepper 1 tbsp Dijon mustard

Instructions 1. Char-grill the peppers, asparagus, and courgettes on a grill pan or on the BBQ 2. Fry halloumi until browned on both sides 3. Place greens in bowl. Top with grilled veggies, tomatoes, avocado and halloumi. Lastly scatter seafood on top and drizzle with dressing.

To make dressing place all the dressing ingredients in a wide mouth jar. Use a stick blender to blend all the ingredients together. To avoid the oil splitting, hold the stick blender at the bottom of jar for 20 seconds. Slowly lift the blender up to ensure all the ingredients are combined.


This dressing makes a large serving... because once you try this you will want more! It will keep in the fridge for 3 weeks.

Nutritionist Cambridge
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