Cold Marinated Mussel Salad

500gr cooked mussel meat

300ml water

1 small carrot, diced finely

60gr cauliflower, broken into florets

½ red capsicum, diced finely

½ onion, diced finely

Pinch saffron

10 coriander seeds, cracked

45ml sherry vinegar

Salad:

Handful mesclun salad mix

Cherry tomatoes, quartered

3 tbsp. virgin olive oil

Salt and ample pepper

• Place water, carrot, cauliflower, capsicum, onion, saffron and coriander seeds in a pot over high heat.

• Bring to boil and add vinegar.

• Remove from heat straight away from the stove and allow to cool down.

• When cold, strain vegetables and discard cooking liquid.

• In a large salad bowl, mix together salad, tomatoes olive oil, vegetables and mussels. Season with salt and pepper.

• Serves 4 – 6.