Paul welburn captures pure summer sunshine in his salt and pepper squid salad recipe, with charred watermelon and a silky smooth avocado pure adding a touch of the mediterranean.
Ingredients For Salt And Pepper Calamari Salad Recipe
500 gram Squid
100 gram Plain flour
50 gram Cornflour
25 gram Baking powder
190 milliliter Sparkling water
0.5 teaspoon Sea Salt Flakes
0.5 teaspoon Freshly ground black pepper
1 Lime
Oil
0.5 Watermelon
2 teaspoon Olive oil
1 pinch Salt
1 pinch Freshly ground black pepper
50 gram Honey
75 milliliter Sherry vinegar
2 tablespoon Natural yoghurt
2 teaspoon Dijon mustard
1 Lime
2 Avocados
200 milliliter Rapeseed oil
1 Lime
1 pinch Salt
1 pinch Freshly ground black pepper
50 gram Black quinoa
1 Mixed salad leaves
50 gram Black quinoa
0.5 Watermelon
2 teaspoon Olive oil
1 pinch Salt
1 pinch Freshly ground black pepper
50 gram Honey
75 milliliter Sherry vinegar
200 milliliter Rapeseed oil
1 Lime
2 Avocados
2 tablespoon Natural yoghurt
1 Lime
1 pinch Salt
1 pinch Freshly ground black pepper
Oil
100 gram Plain flour
50 gram Cornflour
25 gram Baking powder
190 milliliter Sparkling water
500 gram Squid
0.5 teaspoon Sea Salt Flakes
0.5 teaspoon Freshly ground black pepper
1 Lime
Nutrition value
1454
calories per serving
113 g Fat49 g Protein62 g Carbs6 g FiberOther
Current Totals
113 g Fat
49 g Protein
62 g Carbs
6 g Fiber
MacroNutrients
Carbs
62 g
Protein
49 g
Fiber
6 g
Fats
Fat
113 g
Vitamins & Minerals
Calcium
410 mg
Iron
20 mg
Vitamin A
87 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
12 mg
Vitamin B6
253 mg
Vitamin B9
3326 mcg
Vitamin B12
0 mcg
Vitamin C
57 mg
Vitamin E
18 mg
Copper
1 mcg
Magnesium
196 mg
Manganese
1 mg
Phosphorus
743 mg
Selenium
134 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment