Grilled Calamari, Watermelon, Olives, Goats’ Curd and Crisp Vine Leaves

Grilled charred squid served with cold watermelon, olives, tangy goats' curd, and crispy vine leaves for a refreshing summer dish.

Healthy Seafood Gluten Free Summer Salad

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

35.1g

per serving

140.2 g total

Fat

32.2g

per serving

128.8 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Sherry Vinegar

Dairy

200

Goats’ Curd

broken into small pieces

Fruits

0.25

piece

Watermelon

small, skin removed and reserved

NutsSeeds

pinch

Salt Flakes

pinch

Black Pepper

cracked

bunch

Flat leaf Parsley

to garnish

OilsFats

Extra Virgin Olive Oil

plus extra to garnish

Other

100

Honey

clear

Seafood

500

Squid

cleaned, scored, cut into bite-sized pieces, tentacles reserved

Vegetables

Vine Leaves

in brine, dried out

200

Green Olive

Method

Heat vinegar and honey in a saucepan for 3 minutes.

Add the watermelon skin circles to the warm honey mixture and set aside.

Heat a griddle pan until hot.

Cut watermelon flesh into 15x5cm rectangles and chill.

Cut 2-3cm circles from the watermelon skin.

Coat squid with olive oil, salt, and pepper.

Grill squid and tentacles until charred and opaque.

Plate watermelon, olives, curd, calamari, and vine leaves.

Garnish with parsley, olive oil, seasoning, and pickled rind.