Ingredients

Method

• 300 g calamari tubes and tentacles
• Olive oil, for frying
• 1 red chilli, finely chopped
• 1 garlic clove, finely chopped
• 2 T coriander, finely chopped
• Sea salt, to taste
• 250 g any mix of Tenderstem broccoli, sugar snap peas or mange tout, steamed
• Lime, for squeezing
• Quinoa and brown rice, cooked according to package instructions, for serving

Method

Ingredients

Pat dry the calamari using kitchen paper. Heat 2 T oil in a large pan. Add the calamari and stirfry over a high heat until starting to catch, just cooked and tender. Remove from the heat and stir in the chilli and garlic.

Add 3 T olive oil and stir to loosen. Add the coriander and salt. Spoon over the steamed greens. Squeeze over the lime juice and serve with the quinoa and brown rice.