Calamari salad with Thai pesto
Add a taste of Thai to this salad with flavoursome pesto.
Lightly mix the ingredients, season and stack on a plate.
Rinse the calamari and pat dry. Just before serving, fry the calamari in batches in melted butter over high heat for about 2 minutes or until it just turns white. Add the lemon juice and pesto, mix and season with salt and pepper. Place the calamari on top of the tomato salad and garnish with basil leaves.
Preparation time: 15 minutes Cooking time: 5 minutes
400 g tomatoes of various colours and sizes, quartered or sliced 20 ml (4 t) olive oil 30 ml (2 T) red wine vinegar 4 spring onions, chopped salt and pepper 2-3 Israeli cucumbers, cut into ribbons 400-600 g baby calamari tubes and tentacles, cleaned 60 ml (¼ c) butter juice of 1 lemon 100 g Thai pesto (buy or see recipe in tip below) salt and freshly ground black pepper basil leaves to garnish