Pepper Calamari and Pomegranate

Crispy pineapple cut squid tubes, served on a bed of rocket & pomegranate salad.

Makes
6

Prep Time
30 minutes

Cooking Time
15 minutes

Ingredients

  • ½ cup plain flour
  • ½ teaspoon finely ground black pepper
  • 500g frozen I&J The Finest Squid Tubes, thawed following packet directions
  • 1 teaspoon chilli flakes
  • ½ cup vegetable oil
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon honey
  • 120g baby rocket leaves
  • 1 pomegranate, seeded
  • 1 bunch baby asparagus spears, blanched and sliced

Method

STEP 1
Score I&J Squid Tubes gently with a knife to create a criss-cross pattern. Slice tubes into 2.5cm x 5cm strips.
STEP 2
Combine flour, pepper, and chilli flakes. Toss squid strips in flour mixture to coat. Shake off excess flour and set aside.
STEP 3
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 4
Assemble salad by topping rocket with asparagus, pomegranate seeds and cooked squid.
STEP 5
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.
This recipe is: Special Occasion   Main   Soup and Salads   Entertaining   Australian  
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