A seafood salad dish given a little twist with the addition of sweet potatoes. If you use fresh, not frozen seafood, skip the boiling step.
Deborah Lo Scalzo
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400g frozen squid and mussels
300g sweet potatoes
250g broccoli florets
120ml white wine
1 teaspoon capers
70g pitted green olives
extra virgin olive oil
1 handful chopped fresh parsley
salt and pepper to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Boil the squid and mussels in salted boiling water for about 20 minutes. Drain the water. Then let it simmer in a saucepan with half a cup of white wine for 10 minutes.
Meanwhile, boil the broccoli for 10 minutes, or until tender. Also boil the sweet potatoes for 40 minutes.
As soon as the potatoes are ready, peel them and cut into little pieces; place on a serving dish with the squid and broccoli. Add the capers, olives and some chopped parsley. Drizzle with olive oil and lemon juice, and season with salt and pepper.
Serve the dish lukewarm together with a dish like arugula and green apple salad.