Wednesday, 11 January 2023 / Topics:
- Time 30 minutes
- Serves 4
- Difficulty simple
Ingredients: (serves 4)
1 Tablespoon olive oil, plus one tablespoon extra
2 Corn cobs, kernels removed
2 Zucchini, diced
1 Avocado, diced
2 Spring onion, thinly sliced
1 Long red chilli, thinly sliced
Juice of 2 limes
½ Bunch coriander, roughly chopped
2 Tablespoon jalapenos, roughly chopped
1 Garlic clove, finely grate
4 Calamari hoods, cleaned
1 Tablespoon smoked paprika
60g Feta, crumbled
Method:
- Heat oil in a large frying pan over high heat. Add corn kernels and zucchini and cook for 2-3 minutes or until lightly charred.
- Combine corn, zucchini, avocado, spring onion, chilli and the juice of one lime in a large bowl. Toss to coat.
- Combine coriander, jalapenos, garlic, juice of one lime and remaining one tablespoon oil in a small bowl.
- Use a sharp knife to slice the calamari hoods open. Score the outer surface with a lattice pattern 5mm apart. Cut the scored calamari into 5cm x 3cm rectangles.
- Return the same pan to the heat. Add calamari and cook for 30 seconds or until golden and curled up. Transfer to a small bowl. Add paprika and toss to coat.
- Divide corn salad and calamari between serving plates. Top with salsa verde and feta.
- Energy 407cal
- Total Fat 24.9g
- Sat Fat 6.2g
- Total Carb 15.0g
- Sugar 6.3g
- Sodium 537mg
- Protein 25.4g
- Fibre 9.7g
