Barbecued Calamari with Tomato Vinaigrette

Shutterstock/ NataliaVo
Servings Prep Time Cook Time Passive Time
4 30minutes 5minutes 2hours
Servings Prep Time
4 30minutes
Cook Time Passive Time
5minutes 2hours
  1. Place the calamari, garlic and parsley in a bowl. Add the oil, wine, salt and pepper. Mix together, cover and marinate in the refrigerator for about 2 hours.
  2. Tear the lettuce into pieces and arrange on individual plates. Halve the tomatoes, remove the seeds and finely dice the flesh.
  3. To make the tomato vinaigrette, whisk the oil, champagne vinegar, lemon juice and thyme until combined; add salt and pepper to taste. Add the diced tomatoes and mix together. Drizzle the vinaigrette over the lettuce leaves.
  4. Preheat a barbecue hotplate to medium heat. Cook the calamari on the hotplate over direct heat for about 3 minutes, turning occasionally. Place on the salad and serve while hot.
Recipe Notes

Each serving provides: 1216 kJ, 291 kcal, 22 g protein, 20 g fat (3 g saturated fat), 2 g carbohydrate (2 g sugars), 2 g fibre