ALMOND, SPICE AND SALT CALAMARI WITH A FLAT LEAF PARSLEY SALAD
50g (½ cup) Lucky Almond Meal
1 tbsp sea salt
¼ tsp paprika
¼ tsp dried chilli flakes
1 tsp ground cumin
¼ tsp cracked black pepper
2 tbsp vegetable oil
3 medium calamari tubes, cleaned and sliced into 8mm wide rings
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 garlic clove, finely chopped
1 tsp thinly sliced lemon rind
freshly ground black pepper
3 cups flat-leaf parsley leaves
200g cherry tomatoes, halved
55g (½ cup) Lucky Natural Sliced Almonds
- Stir the almond meal, salt, paprika, chilli, cumin and pepper in a non-stick frypan over a medium heat for 2 to 3 minutes until aromatic and the almond meal is lightly toasted. Remove from heat and set aside.
- To make salad dressing, whisk together the lemon juice, olive oil, garlic and lemon rind in a large bowl to combine well. Season with salt and pepper, to taste.
- Heat the oil in a large heavy-based frypan over a high heat. Add the calamari rings and cook for 15 seconds each side or until completely opaque. Working quickly, transfer the hot calamari to the almond mix and toss to coat well.
- Add the parsley leaves and tomatoes to the dressing and toss gently to coat leaves. To serve, pile salad onto serving plates with the calamari rings alongside and sprinkle over the natural sliced almonds.
For a warm smokey background flavour, replace the paprika with smoked paprika.