Oceans Of Inspiration

Celebrate Australia’s superb seafood with these easy, reezy summer lunch ideas.

KING PRAWNS WITH CAPER, MINT & SMOKED ALMOND DRESSING

PREP + COOK TIME 25 MINUTES SERVES 6

1 tablespoon baby capers, rinsed

2 tablespoons finely chopped fresh mint

1 tablespoon lemon juice

1/3“ cup (80ml) extra virgin olive oil

¼ cup (40g) smoked almonds, chopped

24 king prawns, heads removed, split lengthways through the back lemon cheeks, to serve

1 Combine the capers, mint, lemon juice, olive oil and almonds in a small bowl.

2 Heat a char-grill plate or barbecue over high heat.

3 Grill the prawns, shell-side down first, for 1½ minutes on each side or until just cooked through.

4 Transfer prawns to a platter and spoon over some of the dressing. Serve prawns with lemon cheeks and remaining dressing on the side.

SMOKED SALMON PLATTER WITH PICKLED ONIONS

PREP TIME 20 MINUTES SERVES 6-8

1 medium (170g) red onion, sliced finely

1 teaspoon sea salt flakes

2 tablespoons lemon juice

250g crème fraîche 2 (260g) Lebanese cucumbers, sliced into ribbons

1 bunch red radishes, sliced finely

2 tablespoons fresh dill leaves

500g sliced smoked salmon rye crackers, to serve

1 Place onion in a sieve over a bowl or in the sink and sprinkle with the salt. Stand for 5 minutes, tossing onion occasionally to combine with salt.