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How To Make Cold Seafood & Herbed Tahini Salad

How To Make Cold Seafood & Herbed Tahini Salad

Cold Seafood & Herbed Tahini Salad Recipe. An amazing seafood combination drizzled with a zesty tahini sauce - delicious hot or cold! Try our Cold Seafood & Herbed Tahini Salad recipe.


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Step 1: You will need…

  • 250 g medium size calamari
  • 200 g medium size shrimp
  • 2 medium octopus tentacles
  • 3 garlic cloves
  • 1 courgette (zucchini)
  • 2 tomatoes
  • 3 green Italian peppers
  • 2 tbsp basil
  • 2 tbsp coriander
  • 60 ml olive oil
  • ½ tsp cayenne pepper
  • salt
  • pepper
  • for the tahini sauce:
  • 150 ml tahini
  • 1 garlic clove
  • 1 bunch of parsley, chopped
  • 1 lemon, juiced
  • 100 ml cold water
  • salt
  • 1 sharp knife
  • 1 cutting board
  • 1 blender
  • 1 frying pan or wok
  • 1 slotted spoon
  • 1 tray
  • 1 large bowl
  • 1 small bowl
  • 2 spoons

Step 2: Prepare the seafood

Cut the calamari into thick strips, taking 3-4 at a time. Take the octopus tentacles and cut them into small, bite-sized pieces. Onto the tray add the calamari, octopus and peeled shrimps. Season with cayenne pepper and salt.

Step 3: Heat wok

Place the wok on a high temperature to heat.

Step 4: Cook seafood

Once the wok is hot, add half the olive oil and the seafood and stir well. Add the garlic and courgette and stir-fry until the seafood is fully cooked. Spoon the cooked mixture back onto the tray to cool.

Step 5: Make the tahini sauce

Into the blender add the tahini, garlic clove, lemon juice, chopped parsley and a sprinkling of salt. Blend for approximately 10 seconds. Remove lid, add 100ml of water and blend for 30 seconds. Check consistency is smooth and transfer to a bowl.

Step 6: Assemble salad

Place the seafood and courgette into the large bowl and follow with the sliced green peppers, sliced tomatoes, chopped basil and chopped coriander. Drizzle over the remaining olive oil and season with salt and pepper. Mix well.

Step 7: Serve

In a circular motion, drizzle the tahini sauce around the serving plate. Heap the salad in the centre of the plate and eat immediately or keep in the fridge ready to serve as a cold appetiser. Serve with a slice of lemon.