Mixed bbq seafood with avocado and pine nut salad

by Ed Halmagyi


  • 600g calamari hoods, cleaned
  • 4 juniper berries, crushed
  • zest and juice of 1 lemon
  • ½ cup extra virgin olive oil
  • 16 extra large green King prawns
  • cooking oil spray
  • salt flakes and freshly-milled black pepper
  • 2 cups frisee lettuce leaves
  • 2 avocadoes, peeled and seeded
  • 1 red onion, finely sliced
  • 100g pine nuts, toasted
  • ½ bunch mint leaves


1 Slice up one side of the calamari hoods and place inside upwards on the chopping board. Use a small sharp knife to cut a fine cross hatch pattern, then slice into 4cm squares. Combine in a bowl with the juniper berries, lemon zest and 100ml olive oil, then set aside to marinate for 30 minutes. Thread the prawns onto metal skewers.
2 Drain the calamari and cook on a hot barbecue grill for 3 minutes, until curled and just firm. Remove from the grill and season with salt and pepper. Toss with the frisee leaves Sprinkle with prawns with cooking oil spray and cook on a hot barbecue grill for 3 minutes, turning several times, until pink and firm.
3 Meanwhile, toss the avocadoes, onion, pine nuts and mint in a large bowl, then drizzle with the remaining olive oil and lemon juice, season lightly with salt and pepper. Arrange the seafood around the salad and serve.