Seafood Salad

Method

1. Bring a pot of water to a boil. Add aromatics: basil, leek, seaweed, fennel fronds, and a slice of lemon.
2. Place the fish (or fish heads) at the bottom of the bamboo steamer, as they need longer cooking. Add scampi, prawns, and squid on top, arranging by cooking time.
3. Meanwhile, prepare the salad: cut the apple (with skin), fennel, red and yellow bell peppers, radishes, spring onion, cucumber, pineapple, and chili into bite-sized pieces. Place in a large bowl.
4. In a small bowl, prepare the dressing: mix yogurt with a little water, tabasco, chopped chives, salt, vinegar, and sugar to taste. Set aside.
5. Once the water is boiling, place the bamboo steamer on top, cover, and steam the seafood for a few minutes until cooked.
6. Remove the steamer and tip the cooked seafood into the bowl with the vegetables and fruits.
7. Drizzle with extra virgin olive oil and a pinch of salt. Mix everything gently with your hands.
8. To serve, arrange the salad on a plate. Garnish with basil leaves, a crusco pepper, and drizzle a little of the yogurt dressing around the plate. Finish with a final drizzle of olive oil and a grain of salt.