Calamari and mango salad with chilli and lime dressing

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

400 g calamari tubes
4 limes
1 red chilli, seeded and finely sliced
125 ml canola oil, plus extra for frying
1 large mango, peeled and sliced
1 bunch of spring onions, thinly sliced
For serving
Crisp green leaves
Crusty loaf of bread

Cooking Instructions

Lay the calamari tubes on a double layer of paper towels. Remove the zest of 2 limes, then squeeze out the juice to make up ¼ cup.

Combine the lime juice, lime zest, chilli and salt, to taste, in a small bowl and whisk until the salt has dissolved. Slowly add the canola oil and beat vigorously.

Dry the calamari tubes with the paper towels and heat 1 T of canola oil in a frying pan.

Fry half of the calamari tubes for 2 to 3 minutes. Repeat with the remaining calamari.

Place the warm calamari in a bowl and pour over 2⁄3 cup of the chilli-lime dressing. Leave to marinate for 15 minutes.

Pour the remaining dressing into a small jug or sauce boat and set aside. When you are ready to serve, use a slotted spoon to lift the calamari out of the marinade and combine with the mango and spring onion.

Serve with crisp green leaves, lime wedges, a crusty loaf of bread and the rest of the dressing on the side.

This recipe was created by Mariana Esterhuizen, the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.