Ingredients:
250g calamari, cleaned
2 garlic cloves, finely chopped
1 red chilli, finely chopped
Grated peel and juice (30ml) of ½ lemon
Salt and milled pepper
Olive oil
1 punnet (350g) PnP mixed cocktail tomatoes, halved
1 red onion, finely sliced
¼ cup (60ml) roughly chopped Italian parsley
1 head butter lettuceDressing:
1 tsp (5ml) Dijon mustard
2 Tbsp (30ml) lemon juice
2 Tbsp (30ml) baby capers
Glug olive oil
250g calamari, cleaned
2 garlic cloves, finely chopped
1 red chilli, finely chopped
Grated peel and juice (30ml) of ½ lemon
Salt and milled pepper
Olive oil
1 punnet (350g) PnP mixed cocktail tomatoes, halved
1 red onion, finely sliced
¼ cup (60ml) roughly chopped Italian parsley
1 head butter lettuceDressing:
1 tsp (5ml) Dijon mustard
2 Tbsp (30ml) lemon juice
2 Tbsp (30ml) baby capers
Glug olive oil
Crusty Italian bread, for serving
Serves 4
Method:
Toss calamari with garlic, chilli, lemon peel and juice. Season and set aside to marinate for 30 minutes.
Heat a pan over a very high heat, add a glug of oil and flash-fry calamari in batches.
Toss remaining salad ingredients on a platter. Scatter over calamari and drizzle with pan juices.
Whisk dressing ingredients together and dress salad. Serve immediately with crusty bread.
Good idea:
• Cut costs by using PnP frozen marinara mix instead.
Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.
