CALAMARI W/ POTATOES AND SALSA VERDE

February 17, 2019 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g small kipfler potatoes, scrubbed

750g medium calamari, cleaned, cut into 5mm-thick rings, tentacles, halved

1 lemon, halved

1 tbs olive oil

200g truss cherry tomatoes

1 bunch rocket, trimmed

SALSA VERDE

2 cups mixed herbs (we used parsley, basil and mint), plus extra to serve

½ cup (125ml) olive oil

1 tbs baby capers, drained

1 tbs red wine vinegar

2 tsp Dijon mustard

1 garlic cloves, crushed

PUTTING IT ALL TOGETHER:

1. Place potatoes in a saucepan of salted water, bring to the boil, then reduce to a simmer and cook for 15 minutes or until tender. Drain, cool and halve or cut into thick slices.

2. For salsa verde, whizz all the ingredients in a food processor until finely chopped, then season.

3. Combine 2 tbs salsa verde with calamari in a bowl and leave to marinate for 10 minutes. Meanwhile, combine potato with half the remaining salsa verde.

4. Heat a barbecue or grill pan to high. Brush cut sides of lemon with ½ tsp olive oil and cook cut-side down for 3 minutes until charred. Brush remaining oil all over tomatoes, season and grill for 3 minutes, turning once, until skin starts to blister. Grill calamari for 2-3 minutes until lightly charred and just cooked through.

5. Arrange potato and rocket on a platter. Top with calamari and tomatoes, scatter with extra herbs and serve with remaining salsa verde and charred lemon.