Lemon Pepper Calamari Salad
Native Lemon Pepper Blend
4 kipfler potatoes
Juice of 1 lemon
Extra virgin olive oil
2 fresh calamari, cleaned
1 chorizo, sliced on a diagonal
200 g wild rocket leaves
How to Cook
1. Boil the potatoes in salted water until just tender. Drain, allow to cool, then slice into rounds of medium thickness.
2. Whisk together the lemon juice, extra virgin olive oil, 1 tsp of Lemon Pepper Blend, a pinch of salt and set aside to use as the dressing.
3. Heat a splash of oil in a frying pan and fry the chorizo until golden and some of the fat has rendered. Remove from the pan, then add the potatoes and fry gently until they have soaked up some of the rendered chorizo oil.
4. Meanwhile, lightly score the calamari in a criss-cross pattern, then cut into strips. Dust with the Native Lemon Pepper blend. Heat a splash of oil in a separate frying pan over medium-high heat, then add the calamari and shallow fry for about 1 minute each side until just cooked. Remove from pan and place onto absorbent paper for a few seconds to capture any excess oil.
Toss together the potato, chorizo and rocket in a large serving bowl. Top with the calamari, and drizzle lightly with the dressing.