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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Quickly cooking the squid makes it tender and is a nice backdrop to the salty olive and tangy lemon sprinkle in this low-calorie recipe.
1 In a bowl, combine preserved lemon, olives, breadcrumbs, chilli flakes and chopped parsley and set aside.
2 Spray a pan with oil and set over a medium heat. Add spring onion and garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring, for
2 minutes. Add lentils and a little water and cook for 5 minutes. Add rocket and cook a minute or two more, until wilted. Set lentil mix aside and keep warm.
3 Spray the pan with oil again and heat to high. When pan is hot, add squid and cook quickly, for about 1 minute, until it starts to curl. Add lemon juice and zest and toss quickly to coat. Season squid with black pepper. To serve, divide lentil mixture between 2 bowls, top with squid and crumb mix. Sprinkle over parsley, if desired.
Make it gluten free: Use gluten-free breadcrumbs.
Make it vegan: Use cubed tempeh or tofu instead of squid and check breadcrumbs are vegan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 368 cal
Kilojoules 1540 kJ
Total fat 14 g
Saturated fat 2 g
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