Warm seafood salad with asparagus and chilli


A delicious salad, perfect for entertaining on Australia Day.


300g peeled green prawns, tails intact

300g calamari rings

2 bunches asparagus

1 tbs baby capers, rinsed, drained, chopped

1 long fresh red chilli, deseeded, finely chopped

1 tsp finely grated lemon rind

2 tbs lemon juice

1 tbs olive oil

200g grape tomatoes, halved

400g can butter beans, rinsed, drained

3 cups (90g) baby rocket leaves

Lemon wedges


Preheat a chargrill or barbecue over high heat. Lightly spray prawns, calamari and asparagus with oil. Cook for 1–2 minutes each side or until browned and cooked through.

Meanwhile, place capers, chilli, rind, juice and oil in a small bowl. Stir to combine.

Place prawns, calamari, asparagus, tomatoes, beans and rocket in a large bowl. Toss gently to combine. Drizzle with chilli mixture and serve with lemon wedges.