Calamari Salad with Mint and Coriander
- For the calamari
- 300g calamari, cleaned and heads and tentacles reserved
- 2 tbsp pomegranate molasses
- 1 lime, juice and zest of
- 2 tbsp sugar
- 1 tsp chilli flakes
- 3 tbsp oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 spring onions, sliced
- 50g unsalted peanuts
- 1 tbsp mint, chopped
- 1 tbsp coriander, chopped
- For the salad leaves
- 100g watercress leaves
- Salt for seasoning
Heat the oil to a high heat and fry the tentacles until crisp.
Remove, drain on kitchen paper and reserve.
Reheat the reserved oil and fry the garlic, ginger and chilli flakes.
Add the calamari tubes and flash fry for a couple of minutes.
When almost cooked, pour in the pomegranate molasses and the maple syrup.
Scatter in the lime zest, spring onions and peanuts.
Stir and then balance the dish with some lime juice and check the seasoning with salt.
Scatter in the reserved tentacles, the chopped mint and coriander.
Place on a bed of watercress.