Grilled seafood charcuterie board

Herb and chilli lemon butter

• 3 sprigs fresh parsley leaves
• 1 fresh red chilli sliced
• 120 g unsalted butter cut into pieces
• 40 g extra virgin olive oil
• 10 g freshly squeezed lemon juice
• 2 - 3 pinches sea salt

Pepper and almond sauce

• 30 g blanched almonds
• 200 g roasted red capsicums drained
• 10 g apple cider vinegar
• 20 g honey
• 2 - 3 pinches sea salt

Basil and yoghurt dip

• 4 - 5 sprigs fresh basil leaves only
• 1 garlic clove
• 150 - 200 g Greek-style natural yoghurt
• 2 - 3 pinches sea salt

Grilling and assembly

• 1 whole fish, gutted and cleaned
• 200 - 300 g octopus tentacles
• 400 - 500 g unpeeled, large raw prawn
• 2 pinches sea salt plus extra to season
• cherry tomatoes on the vine
• 6 - 8 fresh scallops
• extra virgin olive oil to serve
• pickled capers to serve
• baguette sliced, to serve
• fresh parsley leaves only, chopped, to sprinkle