Springtime seafood salad with turmeric dressing

Divide the octopus into tentacles. Bring a pot of salted water to the boil, dip the tentacles in the water a couple of times to curl them and then the remaining part of the octopus; cook over a medium heat for about 30 minutes with the lid on.

When cooked, turn off the heat and leave it to cool in the cooking water. When lukewarm, place in the fridge for at least 30 minutes; finally cut the tentacles into rounds.

Clean the prawns by removing the head, tail, carapace and gut. Immerse for 30 seconds in a pot of boiling salted water, then set aside.

Clean the squids by removing the tentacles, inner cartilage and fins. Cut into rings and cook in boiling salted water for 10 minutes, then set aside.

Open the pea pods and boil the peas in salted water for 5 minutes. Once cooked, cool immediately under cold running water.

Score crosses on the tomatoes, blanch and leave to cool; then peel them, remove the seeds and cut into pieces.

Peel the turnips, cut into small pieces and blend with vinegar, sugar and two tablespoons of extra virgin olive oil in a blender. Set aside.

Wash and chop the parsley.

Combine all the ingredients in a bowl and mix gently.

To prepare the dressing for the seafood salad, pour 6 tablespoons of extra virgin olive oil, the juice of one lemon, a pinch of salt, a grinding of Cannamela Grinder Cap Black Pepper and a level tablespoon of Bionatura Organic Turmeric.

Pour the turmeric sauce over the seafood salad and mix carefully. Top the dressing with some chopped parsley and a sprinkling of Cannamela Grinder Cap turmeric.