Grilled Seafood & Mushroom Baskets with Walnut & Tarragon Dressing

Pre heat the oven to 180C. Grease a 6-hole muffin tin with butter.

Place the Kataifi in a bowl with the butter and, using your fingers gently comb pastry to loosen up and to ensure the butter coats it evenly. Divide pastry between the 6 holes. Press pastry evenly against the base and sides of each hole. Bake in the oven for 20 minutes or until golden brown. Once cooked removed from the tin and place on paper towel to absorb excess butter.

In a bowl combine olive oil, fennels seeds, chilli, garlic and salt and pepper. Add mushrooms to the marinade briefly then begin to grill in a pan on high heat. Now add the seafood to the marinade and also add to the pan and grill for 3-4 minutes.

While the mushrooms and seafood are cooking, prepare the dressing by placing all ingredients into a small blender and blitzing until combined.

To serve, divide the seafood and mushrooms between the Kataifi baskets and finally drizzle with the dressing.