Ingredients

Method

• For the crispy onions:
• 2 small onions, thinly sliced
• 80 g cornflour
• salt, a generous pinch
• 1⁄4 t ground turmeric
• canola oil, for frying
• 500 g Woolworths heirloom tomatoes, sliced
• 10 g basil
• 5 g mint
• 500 g Woolworths Patagonia squid heads and tubes, rinsed and dried
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• For the dressing, mix:
• 2 lemons, zested and juiced
• 2 garlic cloves, grated
• 3 T olive oil
• 2 fresh chillies, finely chopped
• 2 T parsley, finely chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the crispy onions, rinse the onions in cold water. Drain and pat dry. Mix the cornflour, salt and turmeric. Add the onions and toss well to coat. Place in a large sieve and shake off the excess cornflour.

2. Heat the canola oil in a saucepan and test whether it’s hot enough by adding one onion ring – if it sizzles and floats to the top, the oil is hot enough. Fry the onions in 2 batches and drain on kitchen paper. Season with a little more salt.

3. Place the tomatoes on a platter and scatter with the fresh herbs.

4. To make the squid, heat a griddle pan over high heat. Drizzle the squid with olive oil, season with salt and toss to coat in a bowl. Grill in batches for 3–5 minutes until just cooked. Don’t be afraid of dark charred colour as this creates flavour but don’t cook for too long or the squid will be tough.

5. Remove from the grill. Serve immediately over the tomato salad drizzled with the dressing and the crispy onions on the side.

Find more seafood recipes here.

Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen