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Grilled calamari steaks with grape salad and homemade mayonnaise

5 minutes

Grilled calamari steaks with grape salad and homemade mayonnaise

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 5 minutes

Ingredients

2 stalks celery
1 bunch fennel
1 bunch crisp green grapes
Butter lettuce, for serving
2 ripe avocados, pitted and halved
4 calamari steaks
2 T olive oil
Juice of 2 limes
Sea salt and freshly ground black pepper

For the homemade mayonnaise:

1 free-range egg
1 T lemon juice
2 t Dijon mustard
1 clove garlic, crushed
1 cup olive oil

Method

Use a vegetable peeler to create long, thin shavings of celery and fennel, then mix these a good dollop of mayonnaise. Toss with a handful of grapes, a few lettuce leaves and the avocado halves.

Using a sharp knife, score the surface of the calamari steaks in a criss-cross pattern. Rub the calamari with olive oil and squeeze over the lime juice, then season to taste.

Flash fry in a hot griddle pan or over smouldering braai coals for 2 minutes on each side side. Serve warm on top of the green salad.

To make the mayonnaise: Place the egg, lemon juice, mustard and garlic in a blender and blend until combined. With the blender still running, slowly add the olive oil in a thin, steady stream until the mixture is thick and creamy.

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Grilled calamari steaks with grape salad and homemade mayonnaise

Ingredients

Method