Ingredients:

* 250g whole prawns
* 150g prawn tails, peeled
* 200g trout fillets boned and skin removed.
* 100g scallops
* 200ml olive oil
* 2tblsp basil pesto
* 100g flour
* 2 eggs, beaten
* 50g parmesan cheese, grated
* 2tbsp kalamata olives
* 2tbsp green stuffed olives
* 2tbsp sundried tomatoes
* 100g haloumi cheese
* Salt and pepper
* Cajun spice
* 4 lemon wedges

Marinade

* 200mls Olive Oil
* 2tbs Fish sauce
* 1tsp Sesame oil
* 1 Garlic clove, chopped
* 1 lemon, juice
* 2tbsp fresh coriander, chopped
* ½ fresh red chilly, seeds removed, chopped

Into a small bowl, for the marinade whisk together olive oil, sesame oil, fish sauce, lemon juice, garlic, chillies, coriander, salt and pepper until well combined. Set aside.

Remove the shell from the whole prawns but leave the head and tails attached. Add prawns to the marinade. Marinate in the dressing for 1 hour and lightly grill on a bar-b-q hot plate or under a grill. Keep warm.

Season the prawn tails with salt and pepper, then roll into flour, then egg wash and finally breadcrumbs mixed with parmesan cheese.

Smear the basil pesto over the trout fillets; slice the trout into 50g strips.

Season the scallops with cajun spices, heat a large pan with the 150mls olive oil and gently fry the prawn tails, scallops and trout fillets for 2 ½ minutes on each side till golden in colour.

Slice the Haloumi cheese, brush with remaining olive oil and grill lightly for 1 minute on both sides.

Arrange the olives, sundried tomatoes and haloumi cheese onto a large platter then garnish with the prawns, scallops, trout and lemon wedges.

Serve hot or cold.