Food and Travel Magazine | Langoustines with caper salsa and balsamic…

Ingredients

• 12 langoustines
• 1tbsp extra virgin olive oil mixture of salad leaves such as baby spinach, kale, mizuna, and Ruby Red Swiss chard, to serve
• 1tbsp extra virgin olive oil
• 2tsp balsamic vinegar
• 3 celery stems, finely chopped
• 1 roasted and peeled red pepper, diced
• 1 peeled tomato, deseeded and diced
• 1⁄2 red onion, finely diced
• flesh 1 lemon, diced
• 40g capers, roughly chopped
• 30g parsley, leaves removed and chopped
• 60ml extra virgin olive oil
• 1tbsp balsamic vinegar