CANNELLINI BEAN, CALAMARI & CHORIZO SALAD
SERVES 6 600g Australian calamari, cleaned, tubes cut into 5mm rings, tentacles cut into 4 pieces Juice of ½ lemon
cup (80ml) olive oil 2 tbs sherry vinegar 1 garlic clove, crushed 2 x 400g cans cannellini beans,
drained, rinsed 10 pitted green olives, chopped 1 tbs baby capers 300g cherry tomatoes, halved ½ bunch flat-leaf parsley, leaves picked, roughly chopped, plus extra small leaves ½ bunch purple basil (substitute basil), leaves picked 2 (200g) dried chorizo, chopped Grilled sourdough baguette (optional),
to serve Combine calamari, lemon juice and 2 tbs oil in a bowl and set aside for 5 minutes.
To make the dressing, combine vinegar, garlic and remaining 2 tbs oil in a small bowl and season.
Combine beans, olives, capers, tomato and herbs in a large bowl. Set aside.
Place chorizo in a food processor and whiz until finely chopped. Heat a non-stick frypan over high heat. Add chorizo and cook, stirring regularly, for 2-3 minutes or until brown. Add calamari and cook for 2-3 minutes or until barely cooked through. Remove from heat and season.
Toss dressing and bean mixture together and transfer to a large serving platter. Top with calamari mixture and serve with grilled sourdough, if using. PER SERVE • 23G PROTEIN • 6G SAT FAT • 8G CARB • 3G SUGARS • 860MG SODIUM • 335 CAL (1405KJ)