The best thing about this calamari salad with grapefruit dressing is that it can be served as a side dish for braai day or for lunch the next day…

What You Need

¼ cup extra-virgin olive oil
Pinch chilli flakes
1 clove garlic, finely chopped
Zest of 1 lemon, plus juice of ½ lemon
1 small bunch fresh parsley, chopped (about ⅓ cup)
Salt
450g calamari, bodies and tentacles cleaned and sliced into 1cm rings
1 head escarole lettuce, roughly torn
1 head frisee lettuce, roughly chopped
3 Belgian endives, sliced, with bottoms removed
1 pink grapefruit, segmented
½ bulb fennel, shaved on a mandolin
VINAIGRETTE:
⅔ cup fresh pink grapefruit juice
4 tsp lemon juice
2 tsp honey
1 tbsp apple-cider vinegar
¼ tsp chopped fresh thyme
1 small shallot, minced
¼ tsp salt
¼ tsp pepper
¾ cup extra-virgin olive oil

Method

1/ For the calamari, mix oil, chilli flakes, garlic, lemon juice and zest, parsley and salt to taste in a large bowl. Add calamari, toss to coat and marinate for 20 minutes or up to an hour.
2/ For the dressing, bring grapefruit juice to a boil in a saucepan. Lower heat and simmer until reduced by half (10 minutes). Cool and whisk with remaining dressing ingredients, adding oil last, in a slow stream.
3/ Thread calamari onto metal or presoaked wooden skewers, season if necessary and place on a hot braai. Cook until slightly charred and opaque (about two minutes per side).
4/ In a large bowl, toss calamari, greens, grapefruit segments, fennel and vinaigrette. Season to taste and serve immediately.
SERVES 8. Per serving: 1 045kJ, 18g fat (2.5g sat), 13g carbs, 85mg sodium, 4g fibre, 11g protein