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Barbecued lemon and thyme calamari salad
Barbecued lemon and thyme calamari salad
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Prep Time:
25 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Indulge in a vibrant summer salad featuring crispy herbed calamari.
Ingredients:
  • 1kg (about 12) small cleaned calamari tubes (hoods)
  • Olive oil, to grease
  • 2 yellow capsicums, quartered, deseeded, sliced
  • 1 large red capsicum, quartered, deseeded, sliced
  • 150g baby spinach leaves, washed, dried
  • 4 vine-ripened tomatoes, cut into eighths
  • Salt & freshly ground black pepper
  • 3 lemons, juiced
  • 80ml (1/3 cup) olive oil
  • 62.50 ml fresh thyme leaves
  • 2 large fresh red chillies, deseeded, finely chopped
  • 1 tsp sesame oil
Instructions:
  • In a large airtight container, mix together the lemon juice, olive oil, thyme, chillies, and sesame oil. Don't forget to season with salt and pepper for extra flavor.
  • Cut each calamari tube into quarters lengthways, creating long strips. Score the inside surface of each strip in a diamond pattern without cutting through. Slice each quarter into 3 even pieces. Toss the calamari in the marinade until well coated, then refrigerate for at least 1 hour to marinate, or longer for enhanced flavor.
  • Grease and preheat a barbecue plate on high by brushing it with oil. Cook half of the calamari and marinade on the preheated barbecue for 1-2 minutes on each side until the calamari curls and turns opaque. Keep warm by transferring to a bowl and covering it. Repeat the process with the remaining calamari and marinade.
  • Place the capsicums on the hot barbecue and cook, stirring frequently, for 3-4 minutes until they are perfectly tender.
  • Combine calamari, juices, capsicums, spinach, and tomatoes in a large serving bowl. Season with salt and pepper, then gently toss to mix. Enjoy right away.

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