CAN­NELLINI BEAN, CALA­MARI & CHORIZO SALAD

Sunday Tasmanian - Tassie Living - - FRONT PAGE -

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)

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