250 g Prawns
1 Hake fillet
150 g Calamari
3 Tbsp Seven Colours Grill Seasoning
3 Tbsp Pepper
1 Tbsp Butter
1 clove Garlic, minced
juice of 1 lemon
250 g Pasta (penne/macaroni/shell)
2 hard-boiled Eggs
2 minced Celery fingers
½ Red onion, finely chopped
2 Gherkins, minced
1 handful Fresh parsley, minced

Dressing Ingredients

juice of 1 lemon
1 Tbsp Seven Colours Grill Seasoning
1 Tbsp Pepper
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
1 cup Mayonnaise
1 Tbsp Hot sauce
2 Tbsp Red wine vinegar


Season the prawns, hake and calamari with 2 Tbsp Seven Colours Grill Seasoning and 2 Tbsp pepper.
Melt the butter in a pan and add the garlic. Cook for 1 minute. Separately sear the prawns and hake in the garlic butter. Set aside.
Grill the calamari until done to your liking.
Sprinkle the juice of 1 lemon over the prawns, hake and calamari. Mince the hake fillet.
Cook the pasta according to the packet directions.
In a large salad bowl, combine the cooked seafood and pasta with the eggs, celery, onion, gherkins, parsley, 1 Tbsp Seven Colours Grill Seasoning and 1 Tbsp pepper. 
To make the dressing, in a small bowl, mix the juice of 1 lemon, Seven Colours Grill Seasoning, pepper, Worcestershire sauce, mustard, mayonnaise, hot sauce and red wine vinegar. Chill in the fridge for at least 2 hours before serving.
To serve, stir the creamy dressing into the salad until all the ingredients are fully incorporated.