As we near the end of the year, the prospect of a few days relaxing in the sunshine is pleasurable. Make sure you have a few key ingredients to take with you on holiday that will make those impromptu meals all the more tasty. Depending on how remote the location, general stores these days can be quite well stocked, but just in case all you can find is a dusty bottle of vegetable oil it may be a good idea to throw a few more inspired ingredients in the chilly bin before taking off.
Ingredients
| 4 servings | Prawns |
| 4 servings | Scallops |
| 1 | Avocado |
| 1 serving | Avocado chilli oil |
| 4 servings | Smoked fish |
| 1 bag | Salad greens |
| 1 handful | Nasturtium flower |
| 1 squeeze | Lemon juice |
| 1 pinch | Salt & freshly ground pepper, to taste |
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Directions
- Pre-heat the barbecue. Brush the scallops and prawns lightly with the avocado oil, season and cook for a couple of minutes or until just done.
- Break up the smoked fish into bite-size pieces.
- Slice the avocado. Put all the salad ingredients into a bowl, taste for seasoning and lemon juice, add more if necessary. Toss gently and plate.
