INGREDIENTS

  • 500g Calamari, pineapple cut
  • 1 tspn Vegetable Oil
  • ¼ tspn Salt
  • ¼ tspn ground Black Pepper
  • 2 Mangoes, stoned & sliced
  • 4 cups shredded Chinese Cabbage
  • 2 Lebanese Cucumbers, cubed
  • 1 cup Mixed Coriander & Mint
  • ½ cup chopped Salted Peanuts
  • ¼ cup Green Onion, thinly sliced

DRESSING

  • 2 tblspn Lime Juice
  • 2 tblspn Rice Vinegar
  • 1 tblspn Sugar
  • 1 tblspn Sesame Oil
  • ½ tspn Chilli flakes

METHOD

Pat calamari dry with paper towel. Put in bowl, toss calamari with oil, salt and pepper. Heat a char-grill barbecue plate on medium. Char-grill calamari scored side down for 2-3 minutes, turning once. Transfer to chopping board and cover loosely with foil. Cut calamari into large bite-size pieces. Char-grill mangoes for about 1 minute, turning, just until grill marks appear. Transfer to a bowl.

 

DRESSING: In a jug whisk all ingredients together. Season to taste.

In a large serving bowl, combine cabbage, cucumber, herbs, half the peanuts, green onion and half the dressing, tossing well. Top with calamari and mango. Drizzle with remaining dressing and scatter remaining peanuts over top.

Serves 4

Note: Could use prawns and scallops as a substitute for Calamari

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