Mixed Seafood Salad

INGREDIENTS:

250g cleaned baby squid
250g shelled & deveined prawns
1 tbsp oil
2 handfuls of mixed greens
4 spring onions, sliced
1/2 cup mint leaves
1/2 cup coriander leaves
1 red chilli, sliced
4 tbsp Anchor Asian Vinaigrette

METHOD:

Score the squid with a sharp knife and cut in half, toss in hot oil in wok or on the barbeque with the prawns.

Place in a bowl with the salad ingredients and dress with the vinaigrette.

Serve immediately.

Recipe courtesy of Anchor Foods

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