Grilled Calamari With Goat's Cheese Salad
30min
Easy
2
Ingredients
Bunch Rocket leaves
100ml sherry vinegar
1 tbsp clear honey
1 red pepper , cubed
2 tbsp extra virgin olive oil, plus extra to garnish
500g squid, cleaned, scored and cut into bite-sized pieces, tentacles reserved
200g green olives
200g goats’ cheese, broken into small pieces
Salt flakes and cracked black pepper
Flat leaf parsley, to garnish
Method
Place the sherry vinegar and honey in a small saucepan and heat for 2-3 minutes. Remove from the heat. Set aside.
Meanwhile, heat a griddle pan until hot. Drizzle the olive oil over the squid and season with salt and pepper. Grill the squid and tentacles until lightly charred and the flesh is no longer transparent. Grill the pepper till skin slightly burnt.
Arrange the rocket leaves, chopped pepper , olives and goat’s cheese on serving plates. Put the calamari on top and finish with parsley leaves, a drizzle of olive oil and a final grinding of salt and pepper.