Lemony squid with bruschetta
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1/2 lemon, cut into 8 slices for garnishing
- organic olive oil, for drizzling
- 1 fresh chilli, chopped
- fresh mint, to garnish
- sea salt and freshly ground black pepper, to taste
- 400 g woolworths calamari tubes and tentacles
- 4 garlic cloves, roughly chopped
- 1 large handful micro leaves
- 1 French baguette, sliced horizontally
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the lemon zest and juice, 2 T olive oil, chilli and mint in a bowl and season to taste. Mix and set aside.
- Toss the calamari with 2 cloves crushed garlic and the remaining olive oil, then pan-fry in small batches over a high heat for 3–4 minutes until pink and cooked through.
- Toss the calamari with the baby leaves and dressing.
- Pan-fry the sliced baguette in the pan for 2 minutes, or until golden.
- Halve the remaining garlic cloves and rub onto the baguette while it’s sill hot.
- Serve the calamari with the bruschetta.
Cook’s note: Use Woolworths’ Easy to Wok calamari tubes and tentacles.
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