Ingredients
- 1kg calamari, cleaned and scored
- 100g du puy (or “French style”) lentils
- 1 small head of radicchio
- 4-5 radishes
- 1 small handful of mint
- 1 small handful of parsley
- 2 blood oranges, segmented
- 2 cloves garlic
- ½ brown onion
- salt and pepper
- 1 cup extra virgin olive oil
- 1/3 cup red wine vinegar
BBQ’d calamari, lentil and blood orange salad
Method
To cook the lentils, put lentils, garlic and onion in a large pot and fill with cold water. Bring to the boil and then reduce heat to a simmer. Season when the beans begin to soften and then continue cooking until tender. When cooked, drain and allow the lentils to cool.
Oil the calamari and cook on a hot barbecue grill or fry pan. Cook for 2-3 minutes on each side until tender. Cut into bite sized pieces.
For the dressing, combine olive oil, red wine vinegar and seasoning. You probably won’t require all of this dressing, but it will keep well in an airtight jar.
For the salad, shave radish and chop radicchio finely. Combine these with the lentils, roughly chopped herbs and orange segments. Finish with cooked calamari pieces and the dressing.
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Submitted byGood Fish Bad Fish
