Easy Squid And Potato Salad

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

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.

Step 2.

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

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.

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.

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

Print Options:

Easy Squid And Potato Salad