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20–30 minutes

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Calamari

Crusty calamari salad

5 minutes

Crusty calamari salad

By Phillippa Cheifitz

Serves 2 to 3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

12 baby tomatoes, halved
3-4 small cucumbers, thinly sliced
1 stick celery, thinly sliced
A few olives
A few curls shaved carrot
2 small or 1 large cos lettuce, leaves torn
250 g cleaned fresh small calamari tubes and tentacles
Juice of 1–2 lemons
Sea salt and freshly ground black pepper
Vegetable oil, for frying
Flour, for dusting

For the dressing, mix:

2 T lemon juice
1 t balsamic vinegar
5 T olive oil
1 clove garlic, crushed
½ t honey
2-3 T chopped Italian parsley
Sea salt and freshly ground black pepper, to taste

Method

Marinate the tomato halves, cucumber and celery slices, olives and carrot shavings in the dressing, then, just before serving, add the salad leaves and toss together.
Check seasoning.

Rinse and drain the calamari then soak it in the lemon juice and some seasoning while the oil is heating in a large frying pan.

Dip the calamari into flour and fry in the hot oil until crusty and golden. Remove and drain on kitchen paper.

Spoon over the salad and serve immediately.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Tapioca pudding

Pesto chicken broth with baby vegetables

Beef Tartare with hoisin dressing and ponzu mayonnaise

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Tempura cherry tomatoes, miso onion puree and gorgonzola cream

Japanese seafood rice pot

Pea-and-mint risotto with goat’s cheese and watercress

Steak tartare

Shortcrust pastry

Cauliflower and gruyere tart

Pocket-friendly pear and double chocolate molten puddings

Crusty calamari salad

Crusty calamari salad

Ingredients

Method