Salt and pepper squid with creamy tartare sauce
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Salt & pepper squid from a restaurant can cost you a lot of your daily Budget. In this dish, you’ll enjoy beautifully chargrilled squid with a creamy tartare sauce and salad for less!
Ingredients
Rice flour
1 tsp
Ground paprika
½ tsp
Calamari or squid, raw
850 g, cleaned, cut into rings
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Dijon mustard
1 tsp
Capers, rinsed, drained
2 tsp, finely chopped
Pickle
1½ tsp, baby cucumbers, finely chopped
Rocket
4 cup(s), baby, leaves (120g)
Lebanese cucumber
1 medium, peeled into ribbons
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine flour, paprika and 2 teaspoons each of salt and pepper in a large bowl. Add squid, tossing well to lightly coat with spice mixture.
2
To make tartare sauce, combine yoghurt, mustard, capers and baby cucumbers in a small bowl and set aside. To make salad, toss rocket and cucumber ribbons in a serving bowl and set aside.
3
Lightly spray a large non-stick grill pan with oil and heat over high heat. Cook squid, in batches, for about3minutes, turning halfway through, until just cooked. Transfer to a plate.
4
Arrange squid and tartare sauce on a serving dish or platter. Serve with salad and lemon wedges.
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