Baked Calamari & Chive Salad

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


  1. 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.
  2. In a small bowl, mix garlic, lemon juice, olive oil, fish sauce, mirin, and sesame seed oil.
  3. 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.






One Comment Add yours

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