Mediterranean Seafood Mezze Bowl

Cephalopods recipes

Mediterranean Seafood Mezze Bowl

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A light and healthy seafood salad inspired by the Mediterranean lifestyle of sharing small plates of different foods with your loved ones. This salad is made up of a chunky quinoa salad with pomegranate seeds, crumbled feta, olives, dried apricots and fresh herbs. It is served with deep-fried seafood rings making this a hearty salad fit for lunch or dinner. Serve it with some toasted pitas or flatbreads for sharing.

Serves 2

Difficulty: Easy

Preparation time: 15 minutes

Cooking time: 30 minutes

30 min
Beginner

TO SERVE

sunflower oil, for deep-frying

250g Pescanova Tapas battered formed mini rings

6 mini pita breads, toasted

handful mint leaves, to garnish

 

  1. Pre-heat the oven to 180°C.
  2. For the quinoa salad, add the quinoa to a saucepan, cover with water and cook covered,10 minutes. Cool.
  3. Toss the quinoa with the remaining salad ingredients and season to taste.
  4. For the apricot preserve, combine all of the ingredients in a saucepan over medium heat and simmer until soft, 10 minutes. Blend until smooth.
  5. For the tzatziki, combine all of the ingredients and set aside.
  6. To serve, heat the oil for deep-frying to 180°C. Fry the rings until golden, 5 minutes. Drain on kitchen paper.
  7. Add the salad, apricot preserve, additional sun-dried tomatoes, tzatziki, deep-fried rings, pitas and mint leaves to different serving dishes and allow each guest to dish for themself mezze-style.

Tip: For a healthier alternative, bake the rings at 180°C for 10 minutes instead of deep-frying.

Wine pairing: Bukettraube, Darling region

 

 

Recipe and image by: Robin Manktelow

Wine pairing by: Lizamarie van Niekerk

 

2 comensales 2 comensales
Recipe for 2 people

Ingredients:

QUINOA SALAD INGREDIENTS:

125ml (½ cup / 100g) quinoa

250ml (1 cup) water

125ml (½ cup / 70g) cucumber, diced

125ml (½ cup / 70g) tomato, diced

125ml (½ cup / 100g) red onion, diced

100g flaked almonds, toasted

60ml (¼ cup) mint, chopped

60ml (¼ cup) parsley, chopped

60ml (¼ cup) olives, chopped

125ml (½ cup) pomegranate rubies

60ml (¼ cup) feta, crumbled

60ml (¼ cup) dried apricots, thinly sliced

30ml (2 tbsp) sundried tomatoes + extra to serve

15ml (1 tbsp) lemon juice

salt and pepper

 

APRICOT PRESERVE INGREDIENTS:

250ml (1 cup / 100g) dried apricots

60ml (¼ cup / 50g) sugar

125ml (½ cup) water

30ml (2 tbsp) medium curry powder

 

TZATZIKI INGREDIENTS:

250ml (1 cup) double cream yogurt

15ml (1 tbsp) olive oil

60ml (¼ cup) cucumber, grated

1 (4g) garlic clove, creamed

1 medium lemon, zested

30ml (2 tbsp) lemon juice

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