This exciting salad is just bursting with flavour and character
1. For the marinade: Add chillies, coriander, parsley, lemon juice and salt to the olive oil. Adjust to taste! Marinade the seafood for at least 1 hour in half of the marinade oil. Refrigerate. Marinade the Buffalo Mozzarella in the remaining marinade oil, and store in the fridge until cool.
2. For the pesto: To make the pesto, add the basil, parmesan, garlic, pine nuts with the olive oil and a sprinkling of sea salt together and liquidise to smooth pouring sauce without making it too thin. Adjust ingredients to taste.
3. Score the squid diagonally after splitting open and washing away any membrane as this adds texture and looks good once you have char-grilled. Start by char-grilling the prawns then the squid followed by the scallops last. Place the mozzarella balls on a bed of salad leaves with the sea food arranged on top. Drizzle with the homemade pesto.
Tracy's own recipe
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