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Lancewood Calamari Salad
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Lancewood Calamari Salad

Ingredients

125 g baby spinach
1 cucumber , 4 x 5cm pieces, halved, seeded & cut into strips
4 large cherry tomato(es) , sliced
0.5 red onion(s) , thinly sliced (optional)
120 ml canola oil
60 ml lemon juice
1 clove garlic , crushed
45 ml fresh parsley , chopped
2 ml chilli flakes
salt & freshly ground black pepper  to taste
400 g calamari rings
1 avocado(s) , halved, sliced & drizzled with lemon juice
60 ml calamata olives , pips removed & halved
175 g LANCEWOOD 1000 Island DIP&TOP  mixed with 30 – 45 ml milk

Method

Using a mixing bowl, add the spinach, tomatoes, cucumber and red onion. In a separate bowl, mix the oil, lemon juice, garlic, parsley, chilli flakes and seasoning together.

Drizzle half over the salad and toss gently. Arrange in 2 salad bowls.

Toss the calamari in the remaining oil mixture. Heat a griddle pan until very hot. Grill the calamari briefly until just cooked (approximately 1 ½ minutes).

Spoon on top of the salad. Top with avocado and olives. Mix the dip with a little milk to pouring consistency.

Drizzle over the salad just before serving.

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