BBQ’d calamari, lentil and blood orange salad
Light and summery, this BBQ'd salad is a fresh blend of flavours and textures.
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Cooking tools:
- Barbecue grill
- Grill pan
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight jar
Ingredients
- 1kg calamari, cleaned and scored
- 100g du puy (or “French style”) lentils
- 1 small head of radicchio
- 4-5 radishes
- 1 small handful of mint
- 1 small handful of parsley
- 2 blood oranges, segmented
- 2 cloves garlic
- ½ brown onion
- salt
- pepper
- 1 cup extra virgin olive oil
- 1/3 cup red wine vinegar
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