Ingredients
- 1 large fennel
- 1 Granny Smith apple
- 1 celeriac
- 150g Greek yoghurt
- 1tbsp wholegrain mustard
- 8 prawns
- 8 scallops
- 8 bite-sized pieces of salmon
- 1tbsp olive oil
- 1 lemon, finely grated in to zest
Instructions
- Finely slice the fennel in to thin strips
- Slice the apple and celeriac thinly and then in to thin strips
- Place all in a bowl and stir in the yoghurt and mustard
- Season to taste with salt and pepper
- Toss the seafood in the oil and lemon zest. Season with two pinches of salt and a few twists of pepper
- Heat a griddle pan and cook the seafood for about 1-2 minutes, turning halfway. You can also serve as a brochette cooked on a BBQ
- Serve with the salad
