Seafood salad (Salade de fruits de mer)

1. Prepare the seafood: clean the mussels, peel the prawns and cut the squid into rings.

2. In lightly salted, garlicky water, cook the mussels and squid for a few minutes (squid toughens quickly, don't overcook), and cook the prawns separately.

3. Drain the seafood and let it cool to lukewarm.

4. For the dressing, whisk the lemon juice with the olive oil, crushed garlic and wine vinegar until smooth, season with salt and pepper.

5. Toss the seafood with the dressing and scatter with plenty of chopped parsley.

6. Rest in the fridge for at least 30 minutes so the flavours meld, then serve cold.

Tip: The essence of seafood salad is fresh ingredients and short cooking – squid and prawns are done in a few minutes, and overcooking turns them rubbery. The lemon-and-garlic dressing keeps the Mediterranean character fresh.