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Ingredients
- 500 gm cleaned squid
- 6 Tbsp. extra virgin extra virgin olive oil
- 2 clv garlic crushed
- 1 Tbsp. minced fresh thyme
- 175 gm bitter salad leaves
- Â Â I small red onion finely minced
- 12 x cherry tomatoes
- 2 Tbsp. balsamic vinegar
- 1 x salt and pepper fresh
- Â Â basil leaves to garnish
Directions
- Rinse squids body pockets under cool running water: peel off any purple skin.
- Slice into 7.5cm pcs and use a sharp knife to score a lattice pattern.
- Leave tentacles whole.
- Place squid in a bowl with half the oil the garlic and thyme.
- Mix cover and refrigeratefor 30 min.
- Tear salad leaves into a bowl and scatter over onion and tomatoes.
- Preheat dry cast iron griddle pan over high heat for 5 min then lower heat to medium. Arrange squid on griddle in a single layer and sizzle for 1 minute then turn and cook for a minute more.
- Transfer squid to top of salad leaves with a slotted spoon.
- Add in remaining oil and vinegar to the pan and heat for a few min scraping up the bits from the bottom of the pan.
- Season and trickle over the salad.
- Garnish with basil and serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 590g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 202 | 52% |
| Total Fat 22.82g | 29% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 80mg | 3% |
| Potassium 1319mg | 38% |
| Total Carbs 23.93g | 6% |
| Dietary Fiber 5.2g | 17% |
| Sugars 13.4g | 9% |
| Protein 23.43g | 37% |
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