A salad with a difference.


  • 2 lemons
  • salt
  • 275 g prepared small squid
  • 2 tomatoes
  • 1 onion
  • bunch of flat leaved parsley
  • bunch of [basil]
  • 2 cloves of garlic
  • 200 g mussels
  • 200 g peeled prawns
  • dressing
  • salt and black pepper
  • ½ tbsp balsamic vinegar
  • 4 tblsp olive oil


  • Squeeze lemons and add 1 tablespoon of lemon juice to 1 litre of boiling salted water and bring to boil.
  • Cut squid into ½ inch rings. Add to the water and simmer for 6 –8 minutes. Leave to cool in the water.
  • Wash the mussels. Melt some butter in a pot and add some chopped onion. Cook for 2 minutes and add the mussels and half a cup of white wine. Allow the mussels to steam for a few minutes. Remove from the pot and allow to cool. Drain the squid and add to the mussels and the prawns in bowl.
  • Deseed the tomatoes and cut flesh into long thin strips. Peel the onion, finely chop and put into a bowl with the tomatoes. Peel the garlic and crush and add to the mixture. Rinse and dry the herbs. Finely chop parsley and basil and add to the bowl.
  • Mix in the rest of the lemon juice with salt, pepper, balsamic vinegar and olive oil and pour over the salad, mix well and put in the fridge for about 1 hour.
  • Serve with watercress and garnish with sprig of parsley.

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