Looking for healthy salad ideas? We love this calamari and roasted capsicum salad.
Ingredients (serves 1)
- 1 red capsicum
- 1 calamari/squid tube, sliced
- 1 clove garlic, thinly sliced
- ½ lemon, juiced
- 2 handfuls rocket
- Olive oil and balsamic vinegar
- Spray olive oil
Method
Cut the capsicum into quarters and de-seed. Place the red capsicum on a tray in a preheated oven at 180°C and cook for approximately 10 minutes on each side. Once cooked, place the capsicum into an airtight container and set aside for 10 minutes to cool. Once cool, de-skin capsicum and cut into thin slices.
Heat a saucepan on a medium heat and spray with olive oil. When the pan is hot add the calamari and garlic. Cook each side for about one minute. Turn the heat off and squeeze the lemon juice over the calamari.
Place the rocket and capsicum into a bowl, add the olive oil and balsamic vinegar and toss through. Transfer the rocket and capsicum on to a serving plate. Finally, place the calamari over the rocket and serve immediately.
