Lemony squid with baby leaves and bruschetta

Lemony squid with baby leaves and bruschetta

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 20 minutes
  • 15 minutes
  • De Wetshof Bon Vallion Chardonnay 2014
  • Buy Ingredients Here


  • ½ lemon, juiced and zested
  • 3 T good-quality olive oil
  • 1 fresh chilli, chopped
  • 5 g fresh mint
  • Sea salt and freshly ground black pepper, to taste
  • 350 g fresh calamari tubes and tentacles
  • 4 garlic cloves
  • 1 x 60 g mixed baby leaves punnet
  • 1 baguette, sliced

Cooking Instructions

Place the lemon zest and juice, 2 T olive oil, chilli and mint in a bowl and season to taste. Mix and set aside.

Toss the calamari with 2 cloves crushed garlic and the remaining olive oil, then pan-fry in small batches over a high heat for 3–4 minutes until pink and cooked through. Toss the calamari with the baby leaves and dressing.

Pan-fry the sliced baguette in the pan for 2 minutes, or until golden. Halve the remaining garlic cloves and rub onto the baguette while it’s sill hot.

Serve the calamari with the bruschetta.

Cook’s note: Use Woolworths’ Easy to Wok calamari tubes and tentacles.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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