How to make
First, prepare the seafood, so that it can cool down by the time you add it to the salad.
Put the mussels on high heat with a little olive oil and as soon as they open up, remove them from the heat immediately.
Roast the shrimp in the same pan for a short time - when they lose their transparency and turn white, remove them immediately.
Boil the cuttlefish, until it softens, in slightly salted water over medium to low heat. The time it takes to boil it will vary depending on the thickness of your cuttlefish.
It is ready when you pierce it and the fork enters with ease and the seafood is soft enough. Leave it to cool, as it is in the water, in order for it to stay tender and not dry out or turn yellow.
Place the salad mix, washed and dried, into a bowl. Cut the tomato and fig, add them as well and season with citrus juices, olive oil, salt and balsamic vinegar.
Separate the mussels from the shells and cut the already cooled cuttlefish into small pieces.
Put everything together with the shrimp in the salad and mix very lightly.
Sprinkle with the mix of seeds, oregano and finish it off with olives and serve the salad.
Enjoy your meal!
