Warm Salad of Seafood and Kale

Serves 2

INGREDIENTS

  • 1 Medium Beetroot
  • 3 Runner Beans
  • 2 Large Kale Leaves
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Cockles
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Mussels
  • 1 tbsp Olive Oil
  • 125g Smoked Bacon Lardons
  • 1 tbsp Red Wine Vinegar
  • Salt and Freshly Ground Black Pepper

METHOD

Peel the beetroot and slice into matchsticks. Finely slice the runner beans and shred the kale.

Drain the Cockles and Mussels (reserving the juice).

Heat the olive oil in a large frying pan and fry and bacon for 2-3 minutes until golden. Add the beans and kale and stir fry for 1 minute. Add 2 tbsp of the shellfish juice and 1 tbsp red wine vinegar. Stir well and remove from the heat. Tip into a salad bowl.

Add the cockles, mussels and beetroot and toss together. Season to taste and serve immediately.

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