Barbecued Calamari with Tomato Vinaigrette
| Servings | Prep Time | Cook Time | Passive Time |
| 4 | 30minutes | 5minutes | 2hours |
| Servings | Prep Time |
| 4 | 30minutes |
| Cook Time | Passive Time |
| 5minutes | 2hours |
Ingredients
- 500 g calamari or squid rings
- 2 cloves garlic
- 10 g flat-leaf parsley finely chopped fresh
- 2 tbsp olive oil
- 4 tbsp dry white wine
- 1 pinch salt
- 1 pinch pepper
- 1 small head cos lettuce
- Tomato vinaigrette
- 2 tomatoes large
- 2 tbsp olive oil
- 1 tbsp champagne vinegar
- 2 tbsp lemon juice
- 4 thyme sprigs finely chopped
- salt
- pepper
Portions:
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Ingredients
Portions:
Units:
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Instructions
- Place the calamari, garlic and parsley in a bowl. Add the oil, wine, salt and pepper. Mix together, cover and marinate in the refrigerator for about 2 hours.
- Tear the lettuce into pieces and arrange on individual plates. Halve the tomatoes, remove the seeds and finely dice the flesh.
- To make the tomato vinaigrette, whisk the oil, champagne vinegar, lemon juice and thyme until combined; add salt and pepper to taste. Add the diced tomatoes and mix together. Drizzle the vinaigrette over the lettuce leaves.
- Preheat a barbecue hotplate to medium heat. Cook the calamari on the hotplate over direct heat for about 3 minutes, turning occasionally. Place on the salad and serve while hot.
Recipe Notes
Each serving provides: 1216 kJ, 291 kcal, 22 g protein, 20 g fat (3 g saturated fat), 2 g carbohydrate (2 g sugars), 2 g fibre
