Calamari and vegetable salad
1.Place anchovy in small bowl with half of the garlic, 1 tablespoon of the olive oil and parsley. Let stand while preparing the salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 45 grams can anchovy fillets, drained
- 2 cloves garlic, crushed
- 1/4 cup (60ml) olive oil
- 1 tablespoon flat-leaf parsley, chopped
- 400 grams frozen crumbed calamari rings
- vegetable oil, for deep-frying
- 3 medium_piece (570g) tomatoes, quartered
- 1 tablespoon fresh basil, chopped
- 1 medium_piece (200g) green capsicum , sliced thinly
- 1 medium_piece (250g) avocado, chopped coarsely
- 1 small_piece (130g) green cucumber, sliced thinly
- 1/2 cup (60g) seeded black olives
- 1 tablespoon white vinegar
- 4 large_piece lettuce leaves, torn
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