Barbecued Seafood Salad with Rocket, Capsicum & Hazelnuts

Entertaining this Easter? Avoid the over-indulgence blues by prepping this light and healthy salad to fill the tum at dinner or lunch. We love using the 'crowd-out' method to stay on track with sound eating habits: fill your plate with so many nutritious, whole foods that you literally don't have room for the foods that pull you further away from you goals. Do this regularly over Easter and it won't be so bad if a couple of little choccy eggies can sneak through! 🐰


  • 3 red capsicums

  • 100g rocket

  • 1 lobster tail (see Note)

  • 2 frozen squid tubes, thawed

  • 300g raw prawn cutlets

  • 100ml extra virgin olive oil

  • 1 tbs red wine vinegar

  • 1 tsp Dijon mustard

  • 1 garlic clove, crushed

  • 40g hazelnuts, toasted, skins removed roughly chopped


1. Heat a chargrill pan over high heat. Cook whole capsicums, turning, until the skin blisters and turns black. Transfer to a bowl and cover. Set aside to cool.

2. Peel skin from capsicum and tear flesh into strips. Arrange rocket and capsicum on a platter.

3. Meanwhile, remove meat from lobster and cut into 1cm-thick slices. Cut squid into thick strips. 4. Combine seafood in a bowl with 2 tbs of the oil and season. In a jug, combine remaining oil, vinegar, mustard and garlic. Set aside.

4. Chargrill seafood, turning occasionally, for 2-3 minutes or until just cooked. Pile onto platter, drizzle with dressing and scatter with hazelnut.

tip: to prepare hazelnuts, preheat oven to 180°c. Roast hazelnuts for 10 minutes or until aromatic and lightly toasted. Transfer to a clean tea towel and rub to remove skins.

note: you can use cooked lobster – simply remove meat from shell and slice.

Recipe from Woolworths.

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