Lemon squid with Mediterranean salad
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Imagine you’re on an idyllic Croatian island as you tuck into this sensational squid salad. Capsicum and eggplant add brightness and flavour
Ingredients
Rice bran oil
1 tbs
Eggplant
1 medium, thinly sliced
Red capsicum
1 small, cut into 8 pieces
Calamari or squid, raw
600 g, hoods, cleaned, cut into triangles
Garlic
1 clove(s), crushed
Lemon juice
2 tbs
Zucchini
2 small, cut into ribbons
Snow peas
100 g, thinly sliced
Mixed salad leaves
120 g
Fresh red chilli
1 whole, thinly sliced
Fresh coriander
¼ cup(s)
Fresh mint
¼ cup(s)
Cooked brown rice
2 cup(s)
Oil spray
4 x 3 second spray(s)
Instructions
1
Lightly spray both sides of eggplant and capsicum with oil. Heat a large non-stick frying pan over medium heat. Cook eggplant, in batches, for 3–4 minutes each side or until lightly browned. Transfer to a plate. Add capsicum to pan and cook, turning, for 3–4 minutes or until lightly browned. Add to eggplant.
2
Heat oil in same cleaned pan over high heat. Add garlic, chilli and squid and cook, tossing, for 1–2 minutes or until squid is just cooked through. Add lemon juice and toss to coat. Set pan aside and cover to keep warm.
3
Place eggplant, capsicum, zucchini, snow peas, salad leaves, coriander and mint in a large bowl and toss to combine. Divide salad and rice among serving plates. Top with squid mixture. Drizzle with pan juices. Serve.
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