Calamari Salad with Hot and Sour Dressing
|300 g||Calamari rings|
|1 to drizzle||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|150 g||Mesclun leaves|
Hot and Sour Dressing
- Defrost calamari and dry on paper towels. Place in a bowl, drizzle with olive oil, season with salt and pepper and toss well to coat.
- Heat a frying pan or barbecue. Pan fry or barbecue calamari rings for 1 to 2 minutes on each side until browned and cooked through. Remove to one side to cool.
- To make dressing, place all ingredients in a small bowl and stir to combine(use the juice of the lime only).
- Arrange salad leaves on a serving platter. Scatter with calamari and drizzle all over with dressing. Serve with lime wedges to squeeze over.