Serves 4
This salad is often my standby in the fridge all through the summer season. It keeps well for up to three days if covered. The lemon grass is not a must have, but it does give a nice aromatic top note.
Recipe Category

You will need

250g calamari rings or baby calamari and tentacles
boiling water
2t (10ml) finely grated lemon or lime rind
1T (15ml) lemon or lime juice
1t (5ml) Ina Paarman’s Chilli & Garlic Seasoning
2T (30ml) fish sauce
1T (15ml) finely sliced (white part only) lemon grass (optional)
4 spring onions, finely sliced
1T (15ml) Ina Paarman’s Coriander Pesto
¼ cup (60ml) Ina Paarman’s Lime & Coriander Dressing
watercress or fresh mint
1 medium chilli

Method

Decant the calamari into a small mixing bowl and cover with boiling water. Stir and leave for 3 minutes, strain off the water and immediately pour boiling water over again and leave for another 5 minutes. Strain in a colander.

Mix together lemon rind, lemon juice, Chilli & Garlic Seasoning, fish sauce, lemongrass, spring onions and Coriander Pesto.

Toss into the cooked calamari, cover and refrigerate before serving.

**To serve:**

Divide between 4 side plates. Drizzle with Dressing.

Garnish with greens and very finely sliced strips of red chilli.