Cala­mari salad with Thai pesto

YOU Low Carb - - Contets -

Add a taste of Thai to this salad with flavour­some pesto.


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3 por­tions


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.

Salad Cala­mari

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

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