Tea recipes

Summer tomato broth with green tea noodles

14 minutes

Kofifi salad with cajun chicken and honey dressing

10 minutes

Asian-style udon primavera

45 minutes

Gnocchi recipes

Vegetarian Gnocchi

10 minutes

Risotto recipes

Ratatouille-risotto gratin

30 minutes

Tomato, bacon, avo and feta pasta

15 minutes

Spaghetti Bolognese

30–40 minutes

Spicy Thai salad

Seafood recipes

Crispy-skinned salmon

5 minutes

Pepper recipes

Mozzarella and roast red pepper salad

40 minutes

Seasonal gazpacho

Salt-and-pepper squid with summer salsa

10 minutes

Salt-and-pepper squid with summer salsa

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

800 g calamari tubes
500 g rice flour
1 T sea salt
2 T freshly ground black pepper
1/2 cup vegetable oil

For the salsa, mix:

4 ripe tomatoes, chopped
1 red onion, chopped
1/2 cup coriander, chopped
1-2 fresh chilli, chopped
1 T malt vinegar
2 T olive oil
1/2 lemon, juiced

Method

Rinse and clean the squid tubes and pat dry before slicing into rings.

In a mixing bowl, mix the rice flour, salt and pepper until combined.

Place a large pan over a medium to high heat and add the oil. Dust the squid rings in the seasoned flour, then fry, in batches, for 1 to 2 minutes or until crisp, golden and tender.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot topped with the salsa.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Summer tomato broth with green tea noodles

Kofifi salad with cajun chicken and honey dressing

Asian-style udon primavera

Vegetarian Gnocchi

Ratatouille-risotto gratin

Tomato, bacon, avo and feta pasta

Spaghetti Bolognese

Spicy Thai salad

Crispy-skinned salmon

Mozzarella and roast red pepper salad

Seasonal gazpacho

Salt-and-pepper squid with summer salsa

Salt-and-pepper squid with summer salsa

Ingredients

Method