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1¾ hours

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20 minutes

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Free-range Namibian sirloin with Lyonnaise potatoes and bearnaise sauce

40 minutes

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10 minutes

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15 minutes

Calamari

Crusty calamari salad

5 minutes

79 of 122

Crusty calamari salad

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

12 baby tomatoes, halved
3-4 small cucumbers, thinly sliced
1 stick celery, thinly sliced
A few olives
A few curls shaved carrot
2 small or 1 large cos lettuce, leaves torn
250 g cleaned fresh small calamari tubes and tentacles
Juice of 1–2 lemons
Sea salt and freshly ground black pepper
Vegetable oil, for frying
Flour, for dusting

For the dressing, mix:

2 T lemon juice
1 t balsamic vinegar
5 T olive oil
1 clove garlic, crushed
½ t honey
2-3 T chopped Italian parsley
Sea salt and freshly ground black pepper, to taste

Method

Marinate the tomato halves, cucumber and celery slices, olives and carrot shavings in the dressing, then, just before serving, add the salad leaves and toss together.
Check seasoning.

Rinse and drain the calamari then soak it in the lemon juice and some seasoning while the oil is heating in a large frying pan.

Dip the calamari into flour and fry in the hot oil until crusty and golden. Remove and drain on kitchen paper.

Spoon over the salad and serve immediately.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Salmon fish cakes with crushed avocado

Roast tomatoes with basil and goat’s cheese

Lentil and bean soup

Parmesan chicken

Swakop Brauhaus eisbein

Artichoke and fresh pear salad

Pan-fried fillet with crispy onion rings and aioli

Free-range Namibian sirloin with Lyonnaise potatoes and bearnaise sauce

Beef Tartare with hoisin dressing and ponzu mayonnaise

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Japanese seafood rice pot

Crusty calamari salad

Crusty calamari salad

Ingredients

Method