Calamari and feta salad with chilli-mint dressing is a wonderfully fresh dish. Calamari has a natural lightness to it that’s perfect with fresh greens and rich feta. A lovely light lunch and the perfect braai side idea for the next game day!
Make this Calamari and feta salad with chilli-mint dressing:
Calamari and feta salad with chilli-mint dressing
Ingredients
Dressing
- 2 red chillies, seeded and chopped
- 60ml (¼ cup) olive oil
- 45ml (3 tbsp) fresh mint, chopped
- zest and juice of 1 lemon
- salt and freshly ground black pepper, to taste
Salad
- 30ml (2 tbsp) avocado oil
- 100g Falklands calamari tubes
- 5ml (1 tsp) fresh mint, chopped
- zest and juice of 1 lemon
- salt and freshly ground black pepper, to taste
- 100g mixed lettuce leaves
- 50g Rosa tomatoes
- 1 English cucumber, sliced into thin ribbons
- 50g Danish feta, cubed
- fresh sprouts, to serve
Instructions
For the dressing, mix the ingredients together and refrigerate.
Heat the oil in a heavy-based frying pan and fry the calamari tubes until tender, about 2 minutes. Remove and drain on paper towel.
Toss the calamari with the mint and lemon so that it is well coated. Season and set aside to cool slightly.
Place the lettuce, tomatoes and cucumber in a bowl, top with the calamari, feta and sprouts, add the dressing and serve.
Notes
To drink: Steenberg HMS Rattlesnake Sauvignon Blanc 2010, lemony fresh with passion fruit tropicality.
ALSO SEE: Potato and chorizo salad with roast tomato dressing
