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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A marinade of lime, chilli and garlic gives fresh, low-sodium flavour to the barbequed calamari in this delicious dinner party recipe.
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.
Calories 359 cal
Kilojoules 1501 kJ
Total fat 12.9 g
Saturated fat 1.9 g
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