• This delicious starter or side dish is sure to be a talking point!

    Recipe and styling by Illanique van Aswegen

    Photograph by Adel Ferreira

    Calamari salad cups

    Serves: 6 (12 salad cups)
    Cooking Time: 30 mins



    Place 1 (20g) spring onion, a handful flat-leaf parsley, 60ml (4 tbsp) sweet chilli sauce, 60ml (4 tbsp) olive oil, 60ml (4 tbsp) lime juice, 10ml (2 tsp) lime zest and 1 (4g) green chilli in a food processor. Blitz until fine and season with salt and freshly ground black pepper to taste. Combine 300g calamari rings with 5ml (1 tsp) olive oil, and season lightly with salt and freshly ground black pepper. Braai the rings over a fine braai grid or in a griddle pan over moderate coals, 1 minute per side, until tender. Pour ½ of the prepared sauce over the calamari. Wash and trim 12 salad leaves from 2 (200g) baby gem lettuce heads. Divide ½ (200g) spiralised cucumber and 1 (20g) julienned spring onion among the lettuce cups. Top with the calamari and 2 (360g) diced avocados. Garnish with microherbs and jalapeño slices, and serve with the remaining sauce and lime wedges for squeezing alongside.


    Assemble the salad cups just before serving, as the lettuce will wilt easily, due to the calamari.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com