Recipe by FRESH
Link to video HERE
Print recipe HERE
Fresh Calamari salad
Preparation Time : 15 minutes
Cooking time : 10 minutes
1 packet Crumbed Calamari
Avocado cooking oil for shallow frying
2 FRESH GROWER FENNEL BULBS
2 FRESH GROWER SWEET PETITE COS LETTUCE
A handful Italian Parsley, chopped
¼ cup caper berries, drained
½ fresh red chilli, seeds removed and sliced
1 punnet of tomatoes
For the dressing:
1 clove garlic, minced
1 tsp wholegrain mustard
½ small red onion, sliced thinly
1 tbsp Kamahi Honey
2 tbsp lemon juice
1 tbsp apple cider vinegar
3 tbsp Extra Virgin Avocado Oil
Extra parsley to garnish
Cook the calamari according to the packet instructions. Deep or shallow fry or cook in the oven. Set aside.
Remove the base and cut the stalk from each fennel bulb. Halve the bulbs and remove the cores. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices. Wash and separate the cos lettuce. Tear into bite size pieces. Drain well.
In a small bowl, mix all the ingredients for the dressing. Season with salt and pepper to taste.
Arrange the lettuce and fennel on a serving plate. Sprinkle with caper berries, parsley and chilli. Pour over the dressing. Top with calamari and garnish with some extra parsley.