| Calamari & Pink Grapefruit Salad |
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with VPC Extra Virgin Olive Oil & spalsh of balsamic
In a pan, add some VPC Extra Virgin Olive Oil and fry ½ the garlic, ½ the chili and all the onion. Add the fresh tomato and sweat the mixture down. Deglaze with a splash of Balsamic. Cook gently until the dressing thickens. Segment the pink grapefruit and set aside. Squeeze the juice out of the remaining grapefruit and add to the dressing. In a hot pan, fry the remaining garlic and chili, then add the calamari. Cook until golden brown, then add some lemon juice to deglaze the pan. Place the calamari in a bowl and add the rocket, basil, pink grapefruit and tomato dressing. Mix well, season to taste and serve immediately.
Wine Suggestion: Fruity Sauvignon Blanc or Riesling.
Serving Suggestion: Replace the calamari with chicken, salmon or tuna
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| Ingredients |
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Serves 2
VPC Extra Virgin Olive Oil
1 pink grapefruit
1 clove garlic, chopped
1 medium tube calamari, scored & sliced 1cm thick
1 chili, chopped
juice of 1 lemon
1 onion, chopped
wild rocket or endive lettuce
4 roma tomatoes
2 tablespoons chopped basil
Balsamic vinegar
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