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
2tbspFresh lemon juice
5 ½tbspExtra virgin olive oil
5 ½tspHarissa paste
2tspSmoked paprika
500gSquid tubes, scored, cut into 3cm pieces
400gKipfler potatoes, scrubbed
1Red onion, thinly sliced
400gCan chickpeas, rinsed, drained
1Large chargrilled red capsicum (not in oil), sliced
200gGreen beans, steamed, halved lengthways
100gBaby 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.
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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
2tbspFresh lemon juice
5 ½tbspExtra virgin olive oil
5 ½tspHarissa paste
2tspSmoked paprika
500gSquid tubes, scored, cut into 3cm pieces
400gKipfler potatoes, scrubbed
1Red onion, thinly sliced
400gCan chickpeas, rinsed, drained
1Large chargrilled red capsicum (not in oil), sliced
200gGreen beans, steamed, halved lengthways
100gBaby 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.
