Grilled Calamari with BBQ Capsicum and Asparagus Salad with Dill Caper Dressing
Tender grilled calamari over a vibrant salad with a zesty dressing will become a BBQ favourite.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 500g cleaned calamari hoods
- 1 bunch asparagus, ends peeled
- 2 sweet bullhorn chilies or red capsicum
- 1 small cos lettuce
- dill springs, for garnish
- 1 large lemon
- 2 cloves garlic, crushed
- 1 tablespoon baby capers
- 1 tablespoon chopped fresh dill
- 1/3 cup extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
To prepare the calamari, insert a wooden spoon into the hood of each calamari and, using a sharp knife, cut some slashes (the spoon stops the knife from cutting all the way through). Repeat on the other side. Season the calamari with salt. Cut asparagus in half lengthways. Heat an oiled bbq or chargrill pan until very hot and bbq chillies and asparagus until charred on all sides. De-seed chillies and cut into fat strips. Arrange chillies and asparagus on a serving platter on a bed of lettuce leaves. Just before serving, chargrill calamari over high heat for 3-5 minutes on each side until charred. Place on top of salad, drizzle with dressing, grated lemon rind, dill sprigs, salt and pepper.
CAPER & DILL DRESSING
Grate or shred lemon rind and retain for garnishing. Juice 2 tablespoons lemon juice and shake together in a screwtop jar with garlic, capers, chopped dill and oil. Season to taste. Use as required.