

Barbecued calamari with watercress and pea salad
Ingredients
- 800g large calamari hoods (squid tubes), cleaned
- Zest and juice of 2 limes
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed
- 1 long green chilli, finely chopped
- 1 bunch watercress, washed
- 500g frozen broad beansfavaX
- 350g frozen peas
- 1 small red onion, finely sliced
- 1 bunch fresh mint, leaves picked
- 2 teaspoons honey
- 3 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- Crusty wholegrain sourdough, sliced, to serve
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Instructions
1 Split calamari hoods and score underside of flesh in a cross-hatch pattern. Cut into thick strips and place in a large bowl. Add lime zest and juice, 1 tablespoon oil, garlic and chilli. Season, mixing to combine. Set aside to marinate for 5–10 minutes.
2 Preheat a barbecue hotplate or chargrill pan over high heat. Add calamari and cook for 3–4 minutes each side or until golden and tender. Transfer to a plate and keep warm.
3 Meanwhile, break watercress into small sprigs, reserving larger pieces for another use. Place broad beans in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain and peel, discarding outer skin. Place peas in same heatproof bowl. Cover with boiling water and set aside for
2 minutes. Drain and rinse under cold water.
4 Arrange watercress, beans, peas, onion and mint leaves on a large serving plate. Top with barbecued calamari. Place honey, Dijon mustard, vinegar and remaining oil in a screw-top jar. Season with freshly ground black pepper, secure with lid and shake well to combine. Drizzle over calamari salad, then serve with crusty wholegrain sourdough slices on the side.
Nutrition Info (per serve)
-
Calories 359 cal
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Kilojoules 1501 kJ
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Protein 30.3 g
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Total fat 12.9 g
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Saturated fat 1.9 g
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Carbohydrates 23.5 g
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Sugar 6.2 g
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Dietary fibre 12.7 g
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Sodium 640 mg
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Calcium 139 mg
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Iron 5.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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