Mediterranean Seafood Salad

Method

1. Poach prawns in simmering water for 2-3 minutes until just pink and cooked.
2. Prepare octopus by simmering or grilling until tender, then slice into rounds.
3. Marinate anchovy fillets in oil, vinegar and herbs.
4. Arrange salad leaves in the centre of a large white plate.
5. Place the cooked prawns, anchovies, octopus slices and crab/lobster piece attractively over the leaves.
6. Add a lemon wedge to the side.
7. Drizzle generously with olive oil and a dark balsamic reduction.
8. Finish with a light sprinkle of black spice or seeds.