Seared Calamari, Baby Marrow & Chilli Salad (with Fennel & Avocado)

Serves 4

Preparation time: 15 minutes
Cooking time: 15 minutes


2 bulbs fresh fennel, thinly sliced
350g baby marrow, sliced lengthways
15ml olive oil
2 ripe avocados, quartered
4 calamari steaks, scored and sliced into strips lengthways
1 chilli, finely chopped
30ml cranberry-infused balsamic reduction, for drizzling
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste


In a pan, over a medium-to-high heat, fry the fennel and baby marrow in half the olive oil, until lightly charred.

Divide among 4 plates then add the avocado.

Using another pan over a high heat, sear the calamari strips with the chilli in the remaining olive oil.

Top each salad with the warm calamari strips then drizzle over the cranberry-infused balsamic reduction and extra virgin olive oil.

Sprinkle with sea salt and a crack of black pepper

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