Seafood and fennel salad with tortilla

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In my last post I explained how I was going to experiment with salads for Iftar. Well in preparation I tried to make a seafood salad inspired by the salads we had recently in Zanzibar at the amazing Hideaway of Nungwi hotel. Seriously if you like seafood this is the place to go to. Credit to the chef for the best meals eaten at a hotel. Anyway I’m deviating, back to the point…

So did I get a seal of approval from my hubby. Well I got a 12/10? Try it out and see what you think?

Seafood and Fennel Salad

Ingredients
1 large bulb of fennel, thinly sliced
1 lemon
50ml olive oil
150g mixed seafood, cooked
1 garlic clove, crushed
1/2 chilli, seeded and finely chopped
1tbs olive oil
1 tbs parsley, chopped

Mix the 50ml of olive oil and lemon juice and pour over the fennel and season well. Leave for a minimum of 30 mins to soften.

Add the chilli, garlic and remaining oil to the seafood and marinate for 30 mins.

After 30 mins drain the seafood and scatter over the fennel. Add chopped parsley.

Tortilla

Ingredients
600g Charlotte potatoes, peeled and sliced to the thickness of crisps.
1 medium onion, finely sliced
6 medium eggs, beaten
200ml olive oil

In a frying pan heat the olive oil and add the onion cooking gently for around 10 mins till translucent.
Add the potatoes and cook till softened approx 10 mins.

Drain the potato and onions and add to the egg. Season well and leave for half an hour for a subtle onion flavour (longer for a more intense flavour)

Take 2tbs of the oil used for cooking the potatoes put into a small frying pan (about 20cm) or use a cast iron tajine. Heat and add the egg mixture, it should come close to the top of the frying pan.

When the egg starts to come away at the side flip and cook for a few more minutes until slightly springy to touch. You don’t want to overcook and are looking for a moist centre.
Leave to cool for 30 mins

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