Calamari and feta salad with chilli-mint dressing is a wonderfully fresh dish. Calamari has a natural lightness to it that’s perfect with fresh greens and rich feta. A lovely light lunch!
Calamari and feta salad with chilli-mint dressing
Ingredients
Dressing
- 2 red chillies, seeded and chopped
- 60ml (¼ cup) olive oil
- 45ml (3 tbsp) fresh mint, chopped
- zest and juice of 1 lemon
- salt and freshly ground black pepper, to taste
Salad
- 30ml (2 tbsp) avocado oil
- 100g Falklands calamari tubes
- 5ml (1 tsp) fresh mint, chopped
- zest and juice of 1 lemon
- salt and freshly ground black pepper, to taste
- 100g mixed lettuce leaves
- 50g Rosa tomatoes
- 1 English cucumber, sliced into thin ribbons
- 50g Danish feta, cubed
- fresh sprouts, to serve
Instructions
1
For the dressing, mix the ingredients together and refrigerate.
2
Heat the oil in a heavy-based frying pan and fry the calamari tubes until tender, about 2 minutes. Remove and drain on paper towel.
3
Toss the calamari with the mint and lemon so that it is well coated. Season and set aside to cool slightly.
4
Place the lettuce, tomatoes and cucumber in a bowl, top with the calamari, feta and sprouts, add the dressing and serve.
Notes
To drink: Steenberg HMS Rattlesnake Sauvignon Blanc 2010, lemony fresh with passion fruit tropicality.
