Scallop, Prawn and Langoustine Salad

With Samphire, Grilled Aubergines, Sweet Potato, Watercress and Basil Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

Seafood salad brings back memories of my apprenticeship in Melbourne, when it was almost the height of sophistication to serve a variety of seafood doused with a marie rose sauce – often just a tomato mayonnaise. This salad is much lighter, with no mayonnaise in sight (although I have to admit to a huge liking for the stuff) and a more modern approach to plating and ingredient selection.

Samphire is a coastal plant that tastes of crunchy brine – there are two types, with rock samphi