Seared Calamari, baby marrow and chilli salad

Seared Calamari, baby marrow and chilli salad

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  • 4
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 15 minutes
  • 15 minutes
  • Diemersdal Sauvignon Blanc 8 Rows 2007


  • 2 bulbs fresh fennel, thinly sliced
  • 350 g baby marrow, sliced lengthways
  • 2 T olive oil
  • 2 ripe avocados, quartered
  • 4 calamari steaks, scored and sliced into strips lengthways
  • 1 chilli, finely chopped
  • 2 T cranberry-infused balsamic reduction, for drizzling
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

In a pan, over a medium-high heat, fry the fennel and baby marrow in half of the olive oil, until lightly charred.
Divide among 4 plates then add the avocado.
Using another pan over a high heat, sear the calamari strips with the chilli in the remaining olive oil.
Top each salad with the warm calamari strips then drizzle over the cranberry-infused balsamic reduction and extra virgin olive oil. Sprinkle with sea salt and a crack of black pepper.
Per serving: 1264.2kJ, 18.4g protein, 20.7g fat, 9.4g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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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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