LEMONY SQUID WITH BABY LEAVES AND BRUSCHETTA

Ingredients

• 1/2 lemon, cut into 8 slices for garnishing

• organic olive oil, for drizzling

• 1 fresh chilli, chopped

• fresh mint, to garnish

• sea salt and freshly ground black pepper, to taste

• 400 g woolworths calamari tubes and tentacles

• 4 garlic cloves, roughly chopped

• 1 large handful micro leaves

• 1 French baguette, sliced horizontally

Cooking Instructions

1. Place the lemon zest and juice, 2 T olive oil, chilli and mint in a bowl and season to taste. Mix and set aside.

2. Toss the calamari with 2 cloves crushed garlic and the remaining olive oil, then pan-fry in small batches over a high heat for 3–4 minutes until pink and cooked through.

3. Toss the calamari with the baby leaves and dressing.

4. Pan-fry the sliced baguette in the pan for 2 minutes, or until golden.

5. Halve the remaining garlic cloves and rub onto the baguette while it’s sill hot.

6. Serve the calamari with the bruschetta.

Cook’s note: Use Woolworths’ Easy to Wok calamari tubes and tentacles.

#lemon #squid #bruschettta