The Herdsman : Inspiring Food


Seafood salad with Roasted Vegetables	Rate Recipe



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2 cups Self-rising flour 1 teaspoon Baking powder 3 tbsp Cajun seasoning 600gm Mixed seafood cut into small 2 cm pieces 1 L Olive oil 500ml Grape seed oil 1 Family Salad pack from the Herdsmans Kitchen Your favorite salad dressing 200gm Greek fetta crumbled 1-pack garlic croutons 1 bunch baby carrots some of the tops removed 3 parsnips cut into batons 2 tbsp olive oil 1 tbsp balsamic vinegar




Toss the salad with dressing and cheese first before topping with cooked seafood. Combine and sift flour, baking powder and Cajun seasoning together in a large mixing bowl. Toss the mixed seafood through until well coated. Pre heat the combination oils to 180c to 190 c. in a large heavy based pot. Dust off any excess flour and deep-fry (in small batches) seasoned seafood for 3 minutes or until golden brown, drain off any excess oil with kitchen paper before serving over the salad. Roasted Vegetables Simple toss the vegetables in olive oil and vinegar then roasted at 220c for 25 minutes.