Calamari with parsley, garlic and currant dressing

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

600g kumarasweet-potatoX, cut in thin wedges

spray oil

Parsley dressing

½ cup chopped fresh flat-leaf parsley

1 clove garlic, crushed

1 tablespoon olive oil

⅓ cup lemon juice

2 tablespoons currants

600g squid tubes, cleaned, cut in squares

2 teaspoons grated zest of lemon

8 cups salad greens with a little vinaigrette

Instructions

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1 Preheat oven to 200°C. Place kumara wedges on a lined baking tray, spray with oil and bake for 20 minutes until crisp and golden.

2 To make parsley dressing, combine parsley, garlic, 1/2 tablespoon oil, lemon juice and currants in a small bowl. Set aside.

3 Score inside flesh of squid tubes in a criss-cross pattern then cut in 7cm pieces. Combine with the remaining oil and lemon zest.

4 Spray a large frying pan with oil and place over a high heat. Add squid and cook for 3 minutes or until just cooked through and curled. Serve with parsley dressing, wedges and salad.

Variations

Make it gluten free: Use gluten-free vinaigrette.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 33 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 6 g

Sodium 710 mg

Calcium 120 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.