Calamari Salad with Mint and Coriander
- DifficultyEasy
For the calamari
300g calamari, cleaned and heads and tentacles reserved
2 tbsp pomegranate molasses
1 lime, juice and zest of
2 tbsp sugar
1 tsp chilli flakes
3 tbsp oil
1 tsp garlic, minced
1 tsp ginger, minced
2 spring onions, sliced
50g unsalted peanuts
1 tbsp mint, chopped
1 tbsp coriander, chopped
For the salad leaves
100g watercress leaves
salt for seasoning
Heat the oil to a high heat and fry the tentacles until crisp.
Remove, drain on kitchen paper and reserve.
Reheat the reserved oil and fry the garlic, ginger and chilli flakes.
Add the calamari tubes and flash fry for a couple of minutes.
When almost cooked, pour in the pomegranate molasses and the maple syrup.
Scatter in the lime zest, spring onions and peanuts.
Stir and then balance the dish with some lime juice and check the seasoning with salt.
Scatter in the reserved tentacles, the chopped mint and coriander.
Place on a bed of watercress.
