Serves 2
You’ll need: 125g baby spinach; 1 cucumber, 4 x 5cm pieces, halved, seeded and cut into strips; 4 large cherry tomatoes, sliced; ½ red onion, thinly sliced (optional); 120ml canola oil; 60ml lemon juice; 1 clove garlic, crushed; 45ml fresh parsley, chopped; 2ml chilli flakes; salt and freshly ground black pepper, to taste; 400g calamari rings; 1 avocado, halved, sliced and drizzled with lemon juice; 60ml calamata olives, pips removed and halved; 175g Lancewood 1000 Island Dip & Top mixed with 30 – 45ml milk
How to:
Using a mixing bowl, add the spinach, tomatoes, cucumber and red onion. In a separate bowl, mix the oil, lemon juice, garlic, parsley, chilli flakes and seasoning together.
Drizzle half over the salad and toss gently. Arrange in two salad bowls.
Toss the calamari in the remaining oil mixture. Heat a griddle pan until very hot. Grill the calamari briefly until just cooked (approximately 1 ½ minutes).
Spoon on top of the salad. Top with avocado and olives. Mix the dip with a little milk to pouring consistency.
Drizzle over the salad just before serving.
* Recipe & image by lancewood.co.za
