Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

4T olive oil 1T red wine vine­gar 1T le­mon juice zest of half a le­mon 1 small gar­lic clove, minced a pinch of sugar sea salt and milled

black pep­per 400g baby squid 3T olive oil juice and zest of one le­mon 80g chorizo sausage,

thinly sliced a large hand­ful of baby

spinach leaves a large hand­ful each of rocket and flatleaf pars­ley, roughly chopped a hand­ful of cherry

toma­toes, halved le­mon wedges, to serve

Serves 4–6

In a bowl, com­bine the olive oil, vine­gar, le­mon juice, le­mon zest, gar­lic and sugar and leave to in­fuse. Sea­son with salt and pep­per.

Cut the squid heads open along the seam and, us­ing a sharp knife, score the in­side in a diamond pat­tern. Heat the olive oil in a large fry­ing pan and sear the squid over a high heat for about two min­utes or un­til it be­gins to caramelise. Add the le­mon juice and zest, and sea­son well. Re­move from the pan and set aside. Add the chorizo to the juices in the pan and cook un­til the edges be­gin to curl. Re­move from the heat.

In a large bowl, mix the baby spinach, rocket and pars­ley, add the cherry toma­toes and driz­zle the dress­ing on top, toss­ing through to coat. Serve the salad topped with the squid and chorizo, and a wedge of le­mon.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.