Seafood Salad with Vegetables

Ingredients

• 400 g mixed frozen seafood (TK)
• Salt
• 400 g broccoli florets
• 250 g Sugar snap peas
• 200 g Cherry tomatoes
• 2 sprigs Rosemary
• 6 stems thyme
• 2 tbsp chives
• 4 tbsp olive oil
• 2 tbsp lemon juice
• paprika powder (sweet)
• Pepper

Instructions

1. 1.

   Blanch the seafood briefly in salted water. Shock and drain. Rinse broccoli and snap peas, trim, and blanch in salted water for about 4 minutes and 1-2 minutes respectively. Shock and drain. Wash tomatoes. Remove rosemary and thyme stems and finely chop. Toss with chives and tomatoes in 2 tbsp hot oil for a short time. Remove from heat, stir in remaining oil and lemon juice (add a little blanching water if needed) and season with salt, paprika, and pepper.

2. 2.

   Arrange the vegetables with the seafood on plates and drizzle with the dressing before serving.