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Summer slaw with stir-fried calamari

By Abigail Donnelly

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes, plus 20–30 minutes standing time

Cooking Time 5 minutes

Ingredients

400-500 g large calamari tubes
1 cup buttermilk
olive oil
sea salt and freshly ground black pepper

For the salad:

1 large bulb
fennel, thinly sliced lengthwise
1 head chicory, thinly sliced lengthwise
6-8 thick spears asparagus, thinly sliced lengthwise
1 baby cabbage, thinly sliced
6-8 salad onions, thinly sliced lengthwise

For the dressing, mix:

1 cloves garlic crushed
2 t honey
1 cup buttermilk
sea salt and freshly ground black pepper

Method

Wash the calamari and soak it in the buttermilk for 20 to 30 minutes. Drain and pat dry, then slice the tubes into strips. Moisten with olive oil and season.
Stir-fry in a nonstick pan for a few minutes until just cooked and tender.
To assemble the salad: Soak the prepared vegetables in iced water for 20 to 30 minutes. Drain well.
Mix the vegetables with the dressing and adjust the seasoning.

To serve: Immediately after cooking, spoon the calamari over portions of dressed salad. Serve with lemon wedges if desired.

Per serving: 1 017.7kJ, 24.9g protein, 9.8g fat, 12.9g carbs