Tandoori Seafood Salad

Ingredients

• 16 green prawns, peeled, keeping tails intact
• 20 calamari rings
• 1/4 cup tandoori paste
• 1/4 cup low fat yoghurt
• 150gm rocket leaves
• 2 tablespoons chopped mint
• 1 tablespoon Mango Chutney
• Juice of one lemon
• serves 4

Directions:

1. Combine tandoori paste and yoghurt in large bowl. Add prawns and calamari and coat well in tandoori marinade. Cover. Refrigerate for 30 minutes.
2. Cook prawns and calamari on a hot barbecue or under a hot grill for one minute each side or until just cooked through.
3. To serve, arrange a pile of the rocket in centre of each plate. Toss the mint leaves and scatter over the rocket. Place prawns and calamari on top. Mix Mango Chutney with the lemon juice and drizzle over to serve.