Fresh, light and quick, this easy seafood salad is a delightful al fresco supper to share with friends before going out for the night. Serve with well chilled crisp white wine to start the fun filled evening.
Preparation Time : 15 minutes
Cooking time : 10 minutes
1 packet Crumbed Calamari (We love United Food Co.)
Avocado cooking oil for shallow frying
2 bulbs baby fennel (we love The Fresh Grower)
2 Baby Cos Lettuce (we love The Fresh Grower)
A handful Italian Parsley, chopped (we love Superb Herb)
¼ cup caper berries, drained(we love Delmaine)
½ fresh red chilli, seeds removed and sliced
1 punnet of tomatoes (we love Beekist)
For the dressing
1 clove garlic, minced
1 tsp wholegrain mustard
½ small red onion, sliced thinly
1 tbsp Kamahi Honey (we love Airborne Honey)
2 tbsp lemon juice
1 tbsp apple cider vinegar
3 tbsp Extra Virgin Avocado Oil (we love Olivado)
Extra parsley to garnish
We like to serve well chilled Ara Sauvignon Blanc to accompany this tasty and flagrant Caramali Salad.
- Cook the calamari according to the packet instructions. Deep or shallow fry or cook in the oven. Set aside.
- Remove the base and cut the stalk from each fennel bulb. Halve the bulbs and remove the cores. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices. Wash and separate the cos lettuce. Tear into bite size pieces. Drain well.
- In a small bowl, mix all the ingredients for the dressing. Season with salt and pepper to taste.
- Arrange the lettuce and fennel on a serving plate. Sprinkle with caper berries, parsley and chilli. Pour over the dressing. Top with calamari and garnish with some extra parsley.