Grilled Calamari Salad with Mango-Cardamom Fruit Butter Sauce
Ingredients
For the calamari:
- 800 grams of calamari (squid), cleaned and cut into rings
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- Juice of 1 lemon
- Salt and pepper to taste
For the Mango-Cardamom sauce:
- 4 tablespoons Callas Mango-Cardamom Fruit Butter
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon lime zest, finely grated
For the salad:
- 1 large or 2 small grapefruits, sliced
- 1 medium fennel bulb, very thinly sliced with a sharp knife or mandolin
- 1 small to medium shallot, thinly sliced (I soak the shallot in cold water for 10 minutes to take a bit of the bite out); drain and pat dry
- A large handful of cherry tomatoes, halved
- A handful of fresh herbs, such as Thai basil, cilantro, mint
Preparation
1. In a large bowl, mix the olive oil, finely chopped garlic, lemon juice, salt, and pepper. Add the calamari rings to the marinade and let them marinate for 15-20 minutes.
2. In a small saucepan, heat the Callas Mango-Cardamom Fruit Butter over low heat. Add the honey, soy sauce, grated ginger, and lime zest. Stir well and keep the sauce warm.
3. Heat a grill pan over medium heat (you can also use a barbecue). Grill the marinated calamari rings for about 2-3 minutes on each side until cooked through and slightly charred.
4. In a large bowl, mix the mixed greens, fennel, shallot, grapefruit, cherry tomatoes, and finely chopped herbs. Toss everything well together.
5. Divide the salad onto plates. Place the grilled calamari rings on top of the salad. Spoon the warm Mango-Cardamom sauce over the calamari. Garnish with finely chopped cilantro or parsley for a fresh touch.
Enjoy your fresh and exotic culinary creation!
