This vibrant salad is not only delicious but also healthy and perfect for a weekday dinner. It's a must try for seafood lovers.
Serves: 4-6
INGREDIENTS
Calamari
750 grams medium calamari tubes
3 tablespoons olive oil
finely grated zest and juice 1 lemon
2 cloves garlic, crushed
1 teaspoon ground cumin
Salad
300 grams green beans, stem end trimmed
1 large fennel bulb
1 x 400 gram tin cooked chickpeas, drained and rinsed
½ cup picked flat-leaf parsley
Dressing
3 tablespoons orange juice
1 tablespoon lime or lemon juice
2 teaspoons honey
1 clove garlic, crushed
3 tablespoons olive oil
½ small red onion, finely chopped
sea salt and freshly ground pepper
METHOD
Calamari: Slice the calamari tubes down both sides to open out flat. Lightly score the inside flesh in a criss-cross pattern. Don’t cut all the way through. Cut into 3 cm wide strips. Put the olive oil, lemon zest and juice, garlic and cumin in a large bowl and toss through the calamari, turning to coat. Cover and refrigerate until ready to use.
Dressing: Combine the ingredients in a large bowl, season and stir in the onion.
Salad: Cook the green beans in boiling salted water until just tender. Drain and refresh. Pat dry on paper towels and slice on the diagonal. Slice the fennel into quarters and cut out the core. Slice thinly and add to the beans along with the chickpeas. Toss through the dressing.
To assemble: Heat a sauté pan with a little olive oil until very hot. Season the calamari and cook in batches for about 1 minute each side or until just cooked. Keep the heat high or the calamari will start to stew and become very tough. Add to the salad and repeat with the remaining calamari. Scrape any remaining marinade into the pan and cook for 1 minute. Don’t do this step if there are burnt bits on the base of the sauté pan.
Tip into the salad and combine. Toss through the flat-leaf parsley and transfer to serving dishes.
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126
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