Seafood with avocado and chilli oil

Babiche Martens

As we near the end of the year, the prospect of a few days relaxing in the sunshine is pleasurable. Make sure you have a few key ingredients to take with you on holiday that will make those impromptu meals all the more tasty. Depending on how remote the location, general stores these days can be quite well stocked, but just in case all you can find is a dusty bottle of vegetable oil it may be a good idea to throw a few more inspired ingredients in the chilly bin before taking off.

Ingredients

4 servings	Prawns
4 servings	Scallops
1	Avocado
1 serving	Avocado chilli oil
4 servings	Smoked fish
1 bag	Salad greens
1 handful	Nasturtium flower
1 squeeze	Lemon juice
1 pinch	Salt & freshly ground pepper, to taste

Directions

1. Pre-heat the barbecue. Brush the scallops and prawns lightly with the avocado oil, season and cook for a couple of minutes or until just done.
2. Break up the smoked fish into bite-size pieces.
3. Slice the avocado. Put all the salad ingredients into a bowl, taste for seasoning and lemon juice, add more if necessary. Toss gently and plate.