Calamari with parsley, garlic and currant dressing
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free vinaigrette.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 6g
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