Seafood skewers with radicchio and fennel salad

Soak skewers in water for at least 1 hour before use to prevent splintering and scorching. Use green peppercorns in brine if you can't find the dried variety. Rinse and drain them thoroughly before using.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Shell and devein the prawns, leaving tails intact. Remove the heads and beaks of the octopus. Cut fish into 2.5cm pieces. Combine all seafood in a large bowl.

Step 2

Using a mortar and pestle, crush seeds and peppercorns coarsely; add to seafood with vinegar, garlic and oil, toss gently. Cover and refrigerate for 3 hours or overnight.

Step 3

Thread seafood, alternating varieties, on skewers; cook on heated lightly oiled grill plate (or grill or BBQ) until seafood is just changed in colour and cooked as desired.

Step 4

Meanwhile, make mustard dressing

Step 5

Discard dark outer leaves of radicchio; tear inner leaves roughly. Combine radicchio in a medium bowl with fennel, parsley and dressing. Toss gently.

Step 6

Serve seafood skewers on salad

Step 7

Place ingredients in a screw top jar; shake well