Starters & Light meals

Calamari-and-asparagus salad

4
Easy
10 minutes
4 minutes
Wine/Spirit Pairing
Sannon Semillon 2016
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Ingredients

Method
  • 200 g calamari rings and tentacles
  • 10 g fresh mint
  • 100 g asparagus, blanched
  • 80 g rocket
  • 1⁄2 cucumber , sliced

Method

Ingredients

Heat an oiled pan or wok over a very high heat.

Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.

Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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