Try this piquant winter salad using in-season avocado and grapefruit for the perfect Grapefruit-Marinated Calamari.
- 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
- white pepper
- 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
How to make this Grapefruit-Marinated Calamari:
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.