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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Seafood-Crustacean |
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| Cuisine Type : No Category |
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| Start off your seafood dinner with a flavourful squid and pepper salad. |
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Ingredients
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2 red peppers |
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10 large basil leaves, roughly torn |
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1 tbsp (15 mL) lemon juice |
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1 tsp (5 mL) brown sugar |
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1 tsp (5 mL) curry powder |
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5 tbsp (75 mL) extra virgin olive oil |
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500 g (1lb 2 oz) small squid, cleaned |
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100 g (3 handfuls) baby spinach leaves |
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Preparation
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Roast the peppers in a hot oven - 200C (400F/Gas 6) - or over a gas flame until the skin blisters, then put them in a plastic bag or covered bowl and allow them to cool. When they have cooled, peel away the skin, take out the seeds and finely slice the flesh. Put the sliced peppers in a large bowl with the basil leaves. Blend together the lemon juice, brown sugar, curry powder and 4 tablespoons of the olive oil and pour this over the peppers. Season to taste.
Heat a large frying pan over a high heat, add the remaining olive oil and sear the squid for 2 minutes on each side or until it is cooked. Slice the squid into thick rings before adding it to the peppers. Toss the spinach leaves through the salad and season to taste.
Serves 4.
Excerpted from Michele Cranston's Fresh copyright 2002 by Whitecap Books Ltd. Excerpted, with permission by Whitecap Books Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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