Name: Calamari and vegetable salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 45 gram can anchovy fillets, drained; 2 clove garlic, crushed; 1/4 cup (60ml) olive oil; 1 tablespoon flat-leaf parsley, chopped; 400 gram frozen crumbed calamari rings; vegetable oil, for deep-frying; 3 medium_piece (570g) tomatoes, quartered; 1 tablespoon fresh basil, chopped; 1 medium_piece (200g) green capsicum , sliced thinly; 1 medium_piece (250g) avocado, chopped coarsely; 1 small_piece (130g) green cucumber, sliced thinly; 1/2 cup (60g) seeded black olives; 1 tablespoon white vinegar; 4 large_piece lettuce leaves, torn

Ingredients

45 gram can anchovy fillets, drained

2 clove garlic, crushed

1/4 cup (60ml) olive oil

1 tablespoon flat-leaf parsley, chopped

400 gram frozen crumbed calamari rings

vegetable oil, for deep-frying

3 medium_piece (570g) tomatoes, quartered

1 tablespoon fresh basil, chopped

1 medium_piece (200g) green capsicum , sliced thinly

1 medium_piece (250g) avocado, chopped coarsely

1 small_piece (130g) green cucumber, sliced thinly

1/2 cup (60g) seeded black olives

1 tablespoon white vinegar

4 large_piece lettuce leaves, torn

Method

1.Place anchovy in small bowl with half of the garlic, 1 tablespoon of the olive oil and parsley. Let stand while preparing the salad.

2.Deep-fry calamari, in batches, in hot vegetable oil until golden brown, drain on absorbent paper.

3.Place tomato, remaining garlic, basil, capsicum, avocado, cucumber and olives in large bowl with combined remaining oil and vinegar, toss to combine.

4.Place lettuce in serving bowl, top with salad, calamari and anchovy mixture.

Women's Weekly Food