Calamari and Rocket Salad with Dill Gremolata
Tender calamari rings atop a fresh salad sprinkled with an aromatic gremolata of dill, garlic and lemon rind.
|Preparation Time:||15 minutes|
|Cooking time:||10 minutes|
- 750g calamari rings
- sea salt and freshly ground black pepper, to taste
- 1 bunch fresh dill
- 3 cloves garlic, crushed
- grated rind 1 lemon
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1-2 red bullet chilies, finely sliced
- 250g baby rocket or rocket and spinach mix
- 2 spring onions, chopped
- 200g cherry tomatoes, halved
- 1 1/2 tablespoons capers
- 2 tablespoons toasted pine nuts
- chargrilled bruschetta, for serving (see Tip)
Season calamari with 2 teaspoons salt and allow to stand. Finely chop 1/2 cup dill leaves and combine with garlic and lemon rind to make gremolata. Shake lemon juice, oil, chilli and capers together in a jar and season to taste to make dressing. Combine rocket, spring onions and tomatoes together with 1/2 cup dill leaves, and arrange on a serving platter or individual plates. Heat a chargrill pan or bbq until smoking hot and quickly sear calamari for a few minutes until cooked and slightly charred. Arrange calamari over salad, drizzle with dressing and serve sprinkled with pine nuts and gremolata. Serve with chargrilled bruschetta.
To make bruschetta, brush slices of crusty Italian style bread with olive oil and sprinkle with salt and pepper. Chargrill before you cook the calamari on the same grill. Rub chargrilled bruschetta with a raw, peeled clove of garlic for a touch of garlic scent.
Recipe Type: Seafood