Easy Squid And Potato Salad

CategoryDifficultyBeginner
Yields4 Servings
Prep Time1 hr 15 minsCook Time15 minsTotal Time1 hr 30 mins
This easy healthy salad is loaded with veg, low-cal and gluten-free. The star of this dish, squid, is an extremely low-fat and low-cal source of protein, with more than 16g of protein per 100g. Scrub your spuds instead of peeling, that way you'll maximise the nutrients – a lot of a potato’s fibre, vitamin C and potassium is in the skin.
Ingredients
 2 tbsp Fresh lemon juice
 5 ½ tbsp Extra virgin olive oil
 5 ½ tsp Harissa paste
 2 tsp Smoked paprika
 500 g Squid tubes, scored, cut into 3cm pieces
 400 g Kipfler potatoes, scrubbed
 1 Red onion, thinly sliced
 400 g Can chickpeas, rinsed, drained
 1 Large chargrilled red capsicum (not in oil), sliced
 200 g Green beans, steamed, halved lengthways
 100 g Baby rocket
1

Step 1.

Combine 1 tbsp lemon juice, 2 tsp oil, 1 tsp harissa and 1 tsp paprika in a shallow dish. Add the squid and turn to coat. Cover and place in the fridge for 1 hour to marinate.

2

Step 2.

Combine the remaining lemon juice and harissa in a small bowl.

3

Step 3.

Cook the potato in a steamer basket over a saucepan of boiling water for 12‑15 minutes or until tender. Drain and set aside to cool slightly then cut into 1.5cm‑thick slices.

4

Step 4.

Meanwhile, heat 2 tsp remaining oil in a large non‑stick frying pan over high heat. Cook the squid for 1‑2 minutes each side or until golden and just cooked through. Transfer to a plate. Return the pan to medium heat. Add the onion and remaining oil. Cook, stirring, for 3‑4 minutes or until almost softened. Add the chickpeas and remaining paprika. Cook for 2 minutes. Add the capsicum and cook for 1 minute or until heated through. Pour in the reserved lemon juice mixture. Season and toss until combined.

5

Step 5.

Combine the warm chickpea mixture, potato, beans and rocket in a large bowl then divide among serving bowls. Top with the squid and drizzle over any pan juices. Serve immediately.

Thanks to TASTE.COM.AU

Ingredients

This easy healthy salad is loaded with veg, low-cal and gluten-free. The star of this dish, squid, is an extremely low-fat and low-cal source of protein, with more than 16g of protein per 100g. Scrub your spuds instead of peeling, that way you'll maximise the nutrients – a lot of a potato’s fibre, vitamin C and potassium is in the skin.
Ingredients
 2 tbsp Fresh lemon juice
 5 ½ tbsp Extra virgin olive oil
 5 ½ tsp Harissa paste
 2 tsp Smoked paprika
 500 g Squid tubes, scored, cut into 3cm pieces
 400 g Kipfler potatoes, scrubbed
 1 Red onion, thinly sliced
 400 g Can chickpeas, rinsed, drained
 1 Large chargrilled red capsicum (not in oil), sliced
 200 g Green beans, steamed, halved lengthways
 100 g Baby rocket

Directions

1

Step 1.

Combine 1 tbsp lemon juice, 2 tsp oil, 1 tsp harissa and 1 tsp paprika in a shallow dish. Add the squid and turn to coat. Cover and place in the fridge for 1 hour to marinate.

2

Step 2.

Combine the remaining lemon juice and harissa in a small bowl.

3

Step 3.

Cook the potato in a steamer basket over a saucepan of boiling water for 12‑15 minutes or until tender. Drain and set aside to cool slightly then cut into 1.5cm‑thick slices.

4

Step 4.

Meanwhile, heat 2 tsp remaining oil in a large non‑stick frying pan over high heat. Cook the squid for 1‑2 minutes each side or until golden and just cooked through. Transfer to a plate. Return the pan to medium heat. Add the onion and remaining oil. Cook, stirring, for 3‑4 minutes or until almost softened. Add the chickpeas and remaining paprika. Cook for 2 minutes. Add the capsicum and cook for 1 minute or until heated through. Pour in the reserved lemon juice mixture. Season and toss until combined.

5

Step 5.

Combine the warm chickpea mixture, potato, beans and rocket in a large bowl then divide among serving bowls. Top with the squid and drizzle over any pan juices. Serve immediately.

Thanks to TASTE.COM.AU

Easy Squid And Potato Salad
IngredientsDirections