Calamari and chilli salad

Calamari with a kick.
 

Recipe from: 14 October 2011
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 200
    g
    calamari tubes
  • 1
    red pepper - sliced
  • 1/2
    red onion - sliced
  • 1/2
    packet sugar snap peas
  • 2
    cloves garlic - grated
  • 2
    Tbs
    cajun spice
  • A large lemon wedge
  • Small bunch coriander
  • 1
    handful of rocket
  • Sesame oil
Servings: Change Serving
 
 

Method

 

Place the calamari in a bowl with the Cajun spice and a little oil and mix well.

Heat a little oil in a pan/wok and add the onions, red pepper, sugar snaps and garlic and toss for a minute or 2.

Add the calamari and toss again for 3 minutes.

Add the coriander and rocket and warm through (1 minute).

Take off the heat and squeeze over the lemon.

Serve immediately as a warm salad.


Reprinted with permission of Chef Caro.

To visit Chef Caro’s blog, click here.

 

Read more on: chilli  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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