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Lemony squid with baby leaves and bruschetta

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

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

Method

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.