recipes
Grilled stuffed calamari, spinach salad, roasted strawberry vinaigrette
Serves: 2
2018-06-21
Ingredients
- 2 large calamari
- 1 packet low carb spaghetti pasta (Slim Pasta)
- 1 tbsp red pesto
- 4 tbsp ricotta (Benna)
- 200g chopped shrimps
- Extra virgin olive oil (Borges)
- Rosemary springs
- Baby spinach leaves
- Handful of roasted mixed nuts
- 1 cup strawberries, roasted for 20 minutes
- Extra strawberries for the salad
- 200ml balsamic vinegar (Borges)
- 200ml extra virgin olive oil (Borges)
- 1 spoon Dijon mustard
- 1 clove garlic
- Fresh seasoning
Method
Drain the pasta and mix with the ricotta, chopped shrimps and pesto. Stuff into the calamari tubes and secure with the aid of cocktail sticks. Drizzle the grill with olive oil, add the rosemary springs and grill the calamari. Meanwhile prepare the dressing; whizz together the strawberries, balsamic vinegar, mustard, garlic and olive oil into a smooth vinaigrette. Toss together the spinach leaves, strawberries and nuts. Serve the grilled calamari, slice, with the salad vinaigrette.
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