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Recipe Category: Salads » Main Courses

Grilled Calamari and Cannellini Beans with Dill Gremolata

Tender calamari rings and atop a fresh salad of beans and greens sprinkled with an aromatic gremolata of dill, garlic and lemon rind.

Serves: 4-6
Preparation Time: 15 minutes
Cooking time: 10 minutes
Ingredients
  • 750g calamari or squid 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
  • 1/4 teaspoon chilli flakes
  • 1 red capsicum
  • 200g whole cherry tomatoes
  • 200g baby rocket or rocket and spinach mix
  • 400g can cannellini beans, rinsed and drained
  • 2 spring onions, chopped
  • 1 1/2 tablespoons capers
  • chargrilled bruschetta, for serving (see Tip)
Method

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. Heat a chargrill pan or bbq until smoking hot and chargrill capsicum and cherry tomatoes until charred on all sides. Wrap capsicum in foil to cool, remove skin and seeds and cut into strips. Arrange rocket, spring onions, capsicum, tomatoes and beans together with 1/2 cup dill leaves onto a serving platter or individual plates. Quickly sear calamari for a few minutes until cooked and slightly charred. Arrange calamari over salad, drizzle with dressing and serve sprinkled with dill gremolata.

Tips

* Squid and Calamari are actually different species. Calamari is usually smaller in size and more tender and has fins that run the length of the body, whereas squid has arrow like fins near the top of the hood. Squid rings are usually more readily available and either can be used in this recipe.

To make bruschetta, brush slices of ciabatta or crusty bread with extra virgin olive oil, season with salt and chargrill on both sides until toasted.

Recipe Type: Seafood

Author: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 11/01/2019