Makes
6
Prep Time
30 minutes
Cooking Time
15 minutes
Ingredients
- 1kg packet frozen I&J Squid Tubes
- ½ cup plain flour
- ½ teaspoon finely ground black pepper
- 1 teaspoon chilli flakes
- ½ cup vegetable oil
- 120g baby rocket leaves
- 1 bunch baby asparagus spears, blanched and sliced
- 1 pomegranate, seeded
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon honey
Method
STEP 1Remove 500g I&J Squid Tubes from packet and thaw following packet directions. Freeze remaining squid.
STEP 2
Score thawed squid gently with a knife to create a criss-cross pattern. Slice tubes into 2.5cm x 5cm strips.
STEP 3
Combine flour, pepper, and chilli flakes. Toss squid strips in flour mixture to coat. Shake off excess flour and set aside.
STEP 4
Heat vegetable oil in a large frypan over high heat. Add ½ the squid strips and cook for 1 minute on each side. Repeat with remaining squid. Drain on absorbent paper.
STEP 5
Assemble salad by topping rocket with asparagus, pomegranate seeds and cooked squid.
STEP 6
Combine olive oil, vinegar and honey in a screw top jar to make dressing. Shake well. Drizzle salad with dressing and serve.
Tips
To create curled squid strips, using a sharp knife, deeply score squid without cutting all the way through.