I’ve been meaning to make a calamari salad for weeks so I’m glad to say today is the day! It’s definitely a summery salad, and as we’re fast approaching the end of summer *gasp* I thought I’d better get my skates on. I’ve wanted to make a few more dishes with the Moroccan preserved lemons from a few months back (if you didn’t see them they’re right over here). I looked at a few recipes for inspiration and came up with this little ditty.
I was very excited to finally use the baby tomatoes from our garden for the salad. The fact that these plants are still alive is amazing – my poor little darlings! They were looking so healthy before Christmas however two weeks away in Tassie (with nobody to water them), followed by some stinking hot Melbourne days took it toll. Nevertheless, with a little bit of TLC they eventually resurrected… and boy were they the tastiest little tomatoes I’ve ever had, all six of them!
After all my excitement over the six tomatoes, Sebby scavenged some old floorboards, grabbed the power drill and jigsaw, and proceeded to put his grade 8 woodwork skills to the test. In just over an hour this clever fella had knocked up a beautiful big planter box! This means next year I’ll have even more room for my tomatoes. If we’re lucky enough we might even get 12 of them!
Barbecued Calamari Salad
1 handful of rocket
1 handful of spinach
1/2 carrot grated
6 baby tomatoes halved
1/2 an avocado diced
small handful of sprouts
For the dressing
1/2 chilli chopped
1 teaspoon sesame oil
1 tablespoon olive oil
1 clove of garlic finely chopped
1/4 preserved lemon finely chopped
3 teaspoons sugar
salt and pepper
1. Place rocket, spinach, carrot, avacado, tomato and sprouts into a big salad bowl.
2. Cut open the calamari so they’re laying flat on the board. Lightly score one side in a criss-cross pattern and then cut into 2cm strips and place in a bowl. Once all pieces are scored, squeeze the juice of one of the lemons over the calamari ensuring it’s all coated well. Let it rest for 5 minutes, mixing it regularly so that the lemon coats it completely. The acid in the lemons will soften the calamari so it’s nice and tender. Turn the barbecue up to a medium heat and shut the lid to let it warm up.
3. Meanwhile to make the dressing, in a small bowl add chilli, sesame oil, olive oil, juice of the other lemon, garlic, preserved lemon, sugar and salt and pepper to taste. Mix well.
4. Once the calamari has softened, place it on the barbecue scored side down and let it cook for one minute and turn over to cook the other side. Once completely cooked, add the calamari to the salad and plate up. Drizzle the dressing over the top.