Despite being graced with some delicious calamari, this is a pretty plant powerful meal. I have a handful of veggies that I just love to eat with seafood: peppery rocket, red chilli, clean and crunchy green veggies like beans, snow peas and asparagus, and of course, my latest favourite thing, juicy, crunchy raw fennel. There's nothing quite like the licorish taste of fresh fennel and I think it works a treat in juices, smoothies, salads and with seafood! So, I threw them all into this dish with a bunch of lime juice and a homemade vegan tatare sauce and whammo, dinner is served!
Squid, marinated in lime and cracked pepper
1 tbsp Rice flour (optional)
4-5 small vine tomatoes
2 handfuls rocket
1 small fennel bulb
1 Red Chilli
1 small bunch asparagus, chopped and blanched
1 handful of snow peas, blanched
3 small limes
Any other veggies that call to you from the fridge, saying "pick meeee!"
Vegan Tatare Sauce
1/4 cup cashews
1 cup water
1/4 cup olive oil
1 Tbsp apple cider vinegar
1/2 tsp Dijon mustard
2 gherkins and 1 tbsp of the juice
1 Tbsp fresh coriander
1 Tbsp capers
Freshly ground black pepper, to taste
1/2 to 1 teaspoons salt, to taste
Slice your squid/calamari into thin rings and marinade in lime juice. Stir in rice flour and coat evenly, season with cracked pepper and set aside.
In a high speed blender, blend all Tatare sauce ingredients except fresh coriander, until smooth. Stir in chopped coriander.
Quickly blanch the asparagus and snow peas and then add all veggies to the dish. Juice 2 of the limes and pour over the salad.
Heat a skillet to high heat with coconut oil and quickly fry the calamari until cooked through.
When cooked, add to your dish and drizzle with vegan tatare sauce!
Garnish with sliced lime and serve immediately :)
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