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Lemon Calamari Salad


Serves 4

Garlicky lemony calamari and shaved fennel char-grilled to tasty perfection and tossed through spinach leaves. Oh my….
Per serve: 785.8kj (187.1cals); 7g total fat (0.7g saturated fat); 2.2g fibre


You’ll need

600g calamari, sliced into rings or pieces
2 garlic cloves, minced
4 tsp vegetable oil
Juice and zest of 1 lemon
200g fennel, shaved (use a mandolin or potato peeler or knife)
Oil spray
2 cups chopped spinach leaves

Let’s go

Mix calamari, garlic, oil, lemon zest and fennel together and season with salt and pepper.

Heat char-grill pan or barbecue on high, spray lightly with oil and add calamari mixture. Cook for 1-2 minutes moving mixture around frequently to ensure even cooking (you’ll know when it’s cooked when the calamari just turns white). Squeeze over lemon juice, toss through spinach leaves and divide among plates.

Serve now while it’s hot and gorgeous! If you like it lemony (and I do!), serve with extra lemon wedges on the side.


Why it’s good for you
Light salads are just perfect in the warmer months and this one is no exception. Using plenty of lean protein, loads of vegetables and very little oil keeps it light, healthy and tasty.
Per serve: 785.8kj (187.1cals); 7g total fat (0.7g saturated fat); 2.2g fibre


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