Ingredients

Method

• ½ lemon, juiced and zested
• 3 T good-quality olive oil
• 1 fresh chilli, chopped
• 5 g fresh mint
• Sea salt and freshly ground black pepper, to taste
• 350 g fresh calamari tubes and tentacles
• 4 garlic cloves
• 1 x 60 g mixed baby leaves punnet
• 1 baguette, sliced

Method

Ingredients

Place the lemon zest and juice, 2 T olive oil, chilli and mint in a bowl and season to taste. Mix and set aside.

Toss the calamari with 2 cloves crushed garlic and the remaining olive oil, then pan-fry in small batches over a high heat for 3–4 minutes until pink and cooked through. Toss the calamari with the baby leaves and dressing.

Pan-fry the sliced baguette in the pan for 2 minutes, or until golden. Halve the remaining garlic cloves and rub onto the baguette while it’s sill hot.

Serve the calamari with the bruschetta.

Cook’s note: Use Woolworths’ Easy to Wok calamari tubes and tentacles.