Name: House salad (Salade de la Cabane)
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: Serves: 4
Cuisine: French
Ingredients: 125 g (4½ oz) white cuttlefish, sliced; 2 tomatoes; 2 garlic cloves; sea salt and freshly ground black pepper; 1 green pepper, deseeded and diced; 125 g (4½ oz) salad leaves; 1 onion, diced; ½ tsp coriander seeds, crushed; 125 g (4½ oz) queen scallops; 125 g (4½ oz) peeled prawns; 1 red pepper, deseeded and diced; 1 tbsp olive oil; 1 tbsp tomato ketchup; juice of 1 lemon; bunch of fresh basil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
40 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

A lovely, gutsy salad without a trace of Marie Rose sauce... but it does contain a naughty spoonful of tomato ketchup!

Ingredients

1 onion, diced
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced

Method

Gently sauté the onion and peppers in the oil for 4 minutes. Add the scallops, prawns, cuttlefish and garlic, cook for a further 4 minutes, then season. Add the ketchup, crushed coriander seeds and lemon juice. Mix well, then remove from the heat. Cool and chill in the fridge.

Make a nick in the skin of each tomato, plunge into a bowl of boiling water for 12 seconds, remove and, when co