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...

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