Warm Seafood Salad

Ingredients

• 125 g mixed frozen seafood
• 200 g waxy potatoes
• Salt
• 50 g caper berries (jar; drained)
• 2 Spring Onions
• 50 g arugula (0.5 bunch)
• 0.5 lemon
• Pepper
• 2 tbsp Rapeseed oil
• 2 tbsp hazelnut oil
• 300 g cauliflower (0.5 head)

Instructions

1. 1.

   Let seafood thaw. Meanwhile peel, wash and cube potatoes; boil in salted water for 8 minutes. Drain in a sieve, rinse briefly under cold water and set aside.

2. 2.

   Halve the caper berries. Wash and trim spring onions, slice into thin rings.

3. 3.

   Wash arugula, rinse in cold water and dry by spinning.

4. 4.

   Squeeze lemon, measure out 1 tbsp juice, mix with a pinch of salt and pepper. Whisk together the two oils with a whisk to emulsify.

5. 5.

   Wash cauliflower, trim and cut into small florets. Boil in salted water for 7 minutes.

6. 6.

   After 2–3 minutes add the seafood.

7. 7.

   Drain cauliflower and seafood, allow to drain well, then pour while still hot into a bowl.

8. 8.

   Add potatoes, caper berries, spring onions, arugula and the dressing; toss together and serve.