Grilled calamari steaks
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Prep Time: | 35 minutes |
Ingredients
- A good squeeze Limes
- 2 Ripe avocados, pitted and halved
- olive oil
- 1 garlic cloves, crushed
- 2 tsp Dijon mustard
- lemon juice
- 1 free-range egg
- sea salt and freshly ground pepper, to taste
- olive oil
- butter lettuce leaves, for serving
- 1 bunch green grapes
- 2 stalks celery
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Use a vegetable peeler to create long, thin shavings of celery and fennel, then mix these a good dollop of mayonnaise. Toss with a handful of grapes, a few lettuce leaves and the avocado halves.
- Using a sharp knife, score the surface of the calamari steaks in a criss-cross pattern. Rub the calamari with olive oil and squeeze over the lime juice, then season to taste.
- Flash fry in a hot griddle pan or over smouldering braai coals for 2 minutes on each side side. Serve warm on top of the green salad.
To make the mayonnaise:
Place the egg, lemon juice, mustard and garlic in a blender and blend until combined. With the blender still running, slowly add the olive oil in a thin, steady stream until the mixture is thick and creamy.
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