Seafood Salad with Tamarind Dressing
( SERVES 4 )
I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice.
Poach raw seafood gently in fish stock, until cooked. Cool, then cut into bite-size pieces. You could use Martin Bosley's Palm Sugar Dressing from the City Market to replace the tamarind dressing.
- Whisk the ingredients for the dressing.
- Gently combine the salad ingredients in a bowl. Drizzle with the dressing and gently toss.
- Serve in individual salad bowls or cocktail glasses.