2019-06-01_Healthy_Food_Guide_UK_(2)

Lemongrass and

ginger calamari

withnoodlesalad

prep 20 min + marinating

cook 5 min serves 4

gluten free dairy free

750g squid tubes

1 lemongrass stalk, crushed and

roughly chopped

3 long red chillies, deseeded

25g bunch fresh coriander,

leaves picked and stems

chopped

20g piece fresh ginger, peeled

and chopped

2tbsp palm or caster sugar

2 garlic cloves

Juice 1 lime, plus wedges

to serve

For the noodle salad

125g thin pad thai rice noodles

250g chinese cabbage, finely

shredded

2 medium carrots, shredded

25g bunch fresh coriander

leaves

2 spring onions, thinly sliced

100g radishes, thinly sliced

2tbsp lime juice

1tbsp peanut oil

40g unsalted peanuts, chopped

1 Cut the squid tubes along

one side, open out flat and

set them flesh-side up on

a board. Using a sharp knife,

score the flesh to create a

criss-cross pattern (without

cutting right through the

flesh). Cut into rectangles

about 8x4cm, then transfer

to a bowl.

2 Combine the lemongrass,

chillies, coriander stems

and leaves, ginger, sugar,

garlic and lime juice in a

small processor. Whiz until

finely chopped, then add

the mixture to the bowl

with the squid and stir to

combine. Cover the bowl

and put in the fridge to

marinate for at least 20 min.

3 Meanwhile, make the

noodle salad: cook the

Lemongrass
and ginger
calamari with
noodle salad RECIPES: ANNETTE FORREST. PHOTOS: MARK O’MEARA