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| Squid with zucchini, almonds and lemon |
Serve 4
Squid with zucchini, almonds and lemon ingredients: 1kg small squid (tentacles attached), cleaned. 4 zucchinis. 1/4 cup (60ml) extra virgin olive oil. Finley pared zest of 1/2 lemon and 1 tbs juice. 1 tbs honey. 2 tbs flaked almonds, toasted
Methods of cooking
To make Squid with zucchini, almonds and lemon Separate the quid tubes from the tentacles. Cut open each squid hood, then using a sharp knife, score the inside in a diamond pattern and slice into strips. Remove and discard the beaks from the tentacles and set aside. Using vegetable peeler, cut zucchini into long ribbons. Blanch in boiling water for 1 minutes, then drain. Set aside. Heat 1 tbs oil in a non-stick frypan over high heat. Cook squid tubes and tentacles, turning for 1 minutes or until just cooked and the tubes curl. Whisk remaining 2tbs olive oil with lemon juice and honey, then season. Divide the zucchini and squid among 4 plates and drizzle with dressing. scatter with almonds and lemon zest, then serve with lemon wedges. By then, Squid with zucchini, almonds and lemon is done
Per serve: 1595kJ (391 cal), fat 19.6g (saturated 1.2g), protein 43.6g, carb 7.7g, fiber 1.6g, chol 498mg, sodium 712mg
