Warm seafood salad with asparagus and chilli
300 g, tails intact
Calamari or squid, raw
2 bunch(es), halved
Baby capers, rinsed, drained
1 tbs, chopped
Fresh red chilli
1 whole, deseeded, finely chopped
Fresh lemon rind
1 tsp, finely grated
200 g, (grape), halved
Butter beans, canned, drained and rinsed
3 cup(s), (90g)
1 x 3 second spray(s)
- Preheat a chargrill or barbecue over high heat. Lightly spray prawns, calamari and asparagus with oil. Cook for 1–2 minutes each side or until browned and cooked through.
- Meanwhile, place capers, chilli, rind, juice and oil in a small bowl. Stir to combine.
- Place prawns, calamari, asparagus, tomatoes, beans and rocket in a large bowl. Toss gently to combine. Drizzle with chilli mixture and serve with lemon wedges.