Seafood Tapas salad

Seafood Tapas salad 

Tapas Recipe Ingredients

175g fine green beans

250g blended ready and cooked fish (like mussels, cockles, squid and prawns), defrosted and depleted whenever frozen

5 gherkins, finely slashed

12 pimiento-stuffed green olives

2 heads of chicory

TOMATO SALSA DRESSING

2½ tbsp olive oil

juice of 1 little lemon

½ little red onion, finely diced

225g huge tomatoes, cleaned and diced

½ little cucumber, finely diced

1-2 green chillies, deseeded and finely cleaved

3 tbsp slashed new level leaf parsley

Tapas Recipe Instructions

1.First make the dressing. Whisk together the oil and lemon juice in a bowl with a little newly ground dark pepper to taste. (No salt is required for preparing as both the gherkins and olives will add salt to this dish.) Add the red onion and mix to cover, then, at that point, add the leftover dressing fixings.

Combine as one and saved. 2.Cook the beans in daintily salted bubbling water for 3 minutes or until simply delicate. Channel in a strainer, then revive under chilly running water to forestall further cooking. Slice the beans down the middle, then put them in a huge serving bowl with the fish, gherkins and olives.

 Spoon over the salsa dressing and delicately combine as one. 3.Separate the chicory into individual leaves and fold them around the edge of the serving of mixed greens. Serve straight away.

Seafood Tapas salad VIDEO