Starters & Light meals

Grilled calamari steaks with grape salad and homemade mayonnaise

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35 minutes
5 minutes
Wine/Spirit Pairing
Fryers Cove Sauvignon Blanc 2010

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  • 2 stalks celery
  • 1 bunch fennel
  • 1 bunch crisp green grapes
  • Butter lettuce, for serving
  • 2 ripe avocados, pitted and halved
  • 4 calamari steaks
  • 2 T olive oil
  • Juice of 2 limes
  • Sea salt and freshly ground black pepper
  • For the homemade mayonnaise:
  • 1 free-range egg
  • 1 T lemon juice
  • 2 t Dijon mustard
  • 1 clove garlic, crushed
  • 1 cup olive oil

Use a vegetable peeler to create long, thin shavings of celery and fennel, then mix these a good dollop of mayonnaise. Toss with a handful of grapes, a few lettuce leaves and the avocado halves.

Using a sharp knife, score the surface of the calamari steaks in a criss-cross pattern. Rub the calamari with olive oil and squeeze over the lime juice, then season to taste.

Flash fry in a hot griddle pan or over smouldering braai coals for 2 minutes on each side side. Serve warm on top of the green salad.

To make the mayonnaise: Place the egg, lemon juice, mustard and garlic in a blender and blend until combined. With the blender still running, slowly add the olive oil in a thin, steady stream until the mixture is thick and creamy.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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