Squid Christmas Salad

Squid Christmas Salad

 

Serves 4

Ingredients:

  • 4 small squid hoods (~800g)
  • 1/2 cup rice bran oil (or suitable oil)
  • 2 cloves of garlic, crushed
  • 1/3 cup parsley leaves, chopped
  • 1 tsp sea salt flakes
  • 200g butternut pumpkin + oil
  • 2 Tbsp water + 1 tsp citric acid
  • 3 pencil shallots, thinly sliced
  • 2 cups ripped wombok leaves
  • 2 cups ripped iceberg lettuce leaves
  • 1 golden or red delicious apple
  • 100g Havarti cheese
  • salt to taste

Method:

  • Preheat oven to 200 degrees Celsius, fan forced (400 F)

Preparing the Squid

  • Ensure the squid hoods are clean and free of the fins.
  • One at a time, lay each hood on a chopping board and place a flat knife inside the hood. With a second knife, slice across the hood at 1cm intervals.  (The middle knife prevents you from cutting all the way through).
  • Put them into a bowl
  • Combine the oil, parsley, garlic and salt. 
  • Put aside 2 Tbsp of the marinade and pour the rest over the squid hoods. 
  • Cover the squid and refrigerate for 1 hour.
  • NB: The squid can be marinated the day before cooking.
  • Add the water and citric acid to the reserved marinade.

Preparing the Vegetables 

  • Take the skin off the pumpkin and dice the pumpkin into small cubes.
  • Coat with some extra oil and roast on a tray lined with baking paper, in the oven, until soft and slightly browned. 
  • Remove and cool.
  • Wash, dry and rip the wombok and lettuce leaves.  
  • Slice the pencil shallots, 
  • Peel and thinly slice the apple

Cooking the Squid

  • In a fry pan or on a BBQ, oil the cooking surface and on a high heat, cook the squid for 3-4 minutes per side, or until just cooked through and slightly browned.
  • Slice some of the rings through to separate them into smaller bundles of about 3 rings.
  • salt to taste

To Serve:

  • At serving time, combine the lettuce mixture with the pencil shallots, sliced apple, pumpkin and reserved marinade.
  • Toss to combine.
  • Distribute the salad mixture between 4 salad bowls
  • Place several calamari rings per bowl, on top of the salad mix
  • Sprinkle over some of the sliced or grated cheese
RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods

LOW CHEMICAL RECIPES
containing gluten/wheat and or dairy foods

MODERATE CHEMICAL RECIPES
free from gluten/wheat or dairy food

MODERATE CHEMICAL RECIPES
containing gluten/wheat and or dairy foods

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