Lemony Squid, baby leaves and Bruschetta
Lemony Squid with baby leaves and Bruschetta
Recipe by: Hannah Lewry
Preparation time: 10 minutes
Cooking time: 5 minutes
½ lemon, juiced and zested
3T good-quality olive oil
1 fresh chilli, chopped
5g Fresh mint
Sea salt and freshly ground black pepper, to taste
350g fresh calamari tubes and tentacles
4 garlic cloves
60 g mixed baby leaves punnet
1 baguette, sliced
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 still hot.
Serve the calamari with the bruschetta.
Cook’s note: Use Woolworths’ Easy to Wok calamari tubes and tentacles.