Ingredients

Method

For the red pepper aïoli:
• 2 red peppers, halved
• 2 T olive oil
• 1 free-range egg yolk
• 1 t Dijon mustard
• 1 lemon, zested and juiced
• ¾ cup canola oil
• salt, to taste
• 1 lemon, juiced
• 2 T olive oil
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• salt, to taste
• 4 Woolworths lobster tails, cleaned and steamed
• 250 g Woolworths freshly frozen uncooked extra-large tiger prawns, cleaned and steamed
• 300 g Woolworths frozen cooked prawn ring, thawed

Method

Ingredients

1. To make the red pepper aïoli, preheat the oven to 200°C. Place the red peppers on a roasting tray, drizzle with olive oil and season, then roast for 30–45 minutes until soft and slightly charred.

2. Remove the skin and smash in a mortar and pestle to make a chunky paste. Chill until required.

3. The aïoli can be made in a blender, or by hand, in a bowl or blending jug. Combine the egg yolk, mustard, lemon zest and juice and mix until foamy. Slowly add the canola oil and blend until thick. Season and chill.

4. In a large bowl, combine the lemon juice and olive oil, then toss the cucumber and red onion through the dressing and season.

5. To serve, combine the cooled red pepper paste with the aïoli, then serve on a platter with the cold seafood and cucumber-and red onion salad.

Find more seafood recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene