Delicious, Healthy, Gluten Free and Ready in 15 Minutes
1 Large Fresh Calamari (600-800 gram)
1 Spanish Onion (thinly sliced)
1 bunch of Vietnamese flat Chives (clean and cut 3cm)
1 Fresh Garlic (minced)
1/2 Lemon (juiced)
1 tablespoon Fish sauce
1 tablespoon Olive oil
1 tablespoon Mirin
1/2 teaspoon Yeo’s Sesame Seed Oil
- Place calamari on tray and sprinkle salt/pepper on both sides. Splash a little olive oil on top of calamari and baked in oven for 10-15 minutes at 180 degrees. Once cooked, slice calamari up and set aside to cool.
- In a small bowl, mix garlic, lemon juice, olive oil, fish sauce, mirin, and sesame seed oil.
- In a big salad bowl, place sliced calamari, spanish onions, Chives and mix in dressing. Mix well, taste, add more lemon juice if you like it more tart, plate up and sprinkle a little more pepper on top to serve.
***If you cannot find Vietnamese flat chives, substitute with watercress, baby spinach, rocket or thin slice of zucchini.