Try this piquant winter salad using in-season avocado and grapefruit.
2 pink grapefruit, segmented, skin and pith removed
1 small red onion, halved
lengthways, thinly sliced
1 large avocado, diced
1 cup fresh flat-leaf parsley leaves
½ cup grapefruit juice
1 tbsp honey
2 tsp soy sauce
2 tsp vegetable oil
2 tsp curry powder
1kg cleaned calamari, retaining tentacles
1 tbsp olive oil
1 Combine grapefruit, onion, avocado and parsley in a bowl. Season with salt and white pepper. Cover and refrigerate until required.
2 Combine grapefruit juice, honey, soy, oil, curry powder, salt and white pepper in a bowl. Cut calamari hoods into thin rings. Add calamari rings and tentacles to marinade. Stand for 30 minutes.
3 Heat oil in a frying pan over medium-high heat. Add a third of the calamari; cook for 2-3 minutes or until golden and cooked through. Transfer to a plate. Cover. Repeat with remaining calamari. Divide salad between serving bowls. Top with calamari, drizzle with pan juices and serve.