Easy & Elegant
Preparation time: 15mins
Cooking time: 10mins
1 red capsicum
½ red chilli
1 small red onion
1 large clove garlic
7 tablespoons extra-virgin olive oil
Salt & black pepper
225 g ready-prepared small squid
3 sun-dried tomatoes in oil
1 teaspoons lemon juice
225g peeled, cooked prawns
3 tablespoons shredded fresh basil
1. Deseed capsicum. Deseed and finely chop chilli. Trim zucchini. Peel onion. Peel and crush garlic. Cut capsicum, zucchini and onion into 2.5cm pieces and put in a bowl. Stir in 4 tablespoons olive oil. Season and toss well.
2. Heat a large pan or wok until very hot. Add capsicum, zucchini and onion mixture. Stir-fry for 5 minutes, or until softened. Remove and allow to cool.
3. Carefully cut the squid across into 1 cm thick slices. Drain tomatoes and cut into strips. Heat 2 tbsp olive oil in pan or wok. Add squid. Stir-fry for 2 minutes. Remove. Allow to cool. Put remaining olive oil and lemon juice in a bowl. Season and whisk well. Put cooled vegetables and squid in a large bowl.
Stir in the garlic, chilli, prawns, rocket and basil. Drizzle with oil and lemon dressing, season and toss to coat. Serve at once.
Per Serving: 1575kg, Protein 24g, Carbohydrate 5g, Fat 29g, Fibre 3g, Sodium 1.1g