> Recipes > Salad

Salt and pepper calamari salad

Salt and pepper calamari salad

Salt and pepper calamari salad

PT40M

Why not try?

1
Begin by cooking the quinoa. Bring a small pan of water to the boil over a medium heat then add the quinoa and cook for 10–12 minutes until plumped up and just tender. Drain and spread out on a plate or tray to cool
  • 50g of black quinoa
2
Meanwhile, place a griddle pan over a high heat. Peel the watermelon and cut into 3cm thick slices. Brush with the oil and season with a little salt and pepper before placing the slices on the hot griddle
  • 1/2 watermelon
  • 2 tsp olive oil
  • 1 pinch of salt
  • 1 pinch of freshly ground black pepper
3
Grill for a few minutes, turning over halfway through, so that both sides are nicely charred. Set aside to cool slightly before cutting into bite-sized chunks
4
For the calamari, mix together both flours and the baking powder in a bowl then whisk in the sparkling water to achieve a smooth batter – add a little more water if it seems too thick
  • 100g of plain flour
  • 50g of cornflour
  • 25g of baking powder
  • 190ml of sparkling water
5
Preheat a deep-fryer with oil to 170°C
  • oil, for deep-frying
6
Dip the squid pieces in the batter so that they are fully coated then deep-fry in batches for 3–4 minutes until crisp and light golden in colour. Drain any excess oil on kitchen paper and season well with the salt and pepper. Squeeze over the juice from 1 wedge of lime and reserve the rest for serving
  • 500g of squid, cleaned and cut into thin rings and tentacles
  • 1/2 tsp sea salt flakes
  • 1/2 tsp freshly ground black pepper
  • 1 lime, cut into wedges
7
Peel and stone the avocados, scooping the flesh into a blender. Add the remaining ingredients and blitz to form a smooth purée. Add spoonfuls of the purée to each serving plate
  • 2 avocados
  • 2 tbsp of natural yoghurt
  • 1 lime, juiced
  • 1 pinch of salt
  • 1 pinch of freshly ground black pepper
8
Place the dressing ingredients in a jar, seal and shake well to emulsify (alternatively, whisk together in a bowl until well combined)
  • 50g of honey
  • 75ml of sherry vinegar
  • 200ml of rapeseed oil
  • 1 tsp Dijon mustard
  • 1 lime, juiced
9
Place the cooked quinoa, charred watermelon and salad leaves in a large bowl and toss together with 2–3 tbsp of the dressing. Divide between the serving plates then top with the salt and pepper calamari. Serve with the extra lime wedges and a little more dressing drizzled over
  • 1 large pack of salad

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Salt and pepper calamari

Charred watermelon

Avocado purée

Dressing

Salad

Comments ()

Salt and pepper calamari salad

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...