Calamari with Pineapple and Piquante Pepper Salsa

Ingredients:

600g calamari tubes, cleaned and sliced into rings
30ml olive oil
10ml fish spice
Extra oil for frying
1 small pineapple, fresh, peeled and finely diced
10 piquante peppers, cut into rings or strips
1 small yellow pepper, cored and diced
1/2 red onion, finely diced
125ml coriander leaves
Butter lettuce leaves
125ml honey mustard dressing
A sprinkle of chilli and garlic seasoning

Method:

1. Rinse the calamari rings under a cold tap, then pat them dry with paper towels.

2. Toss the rings with the olive oil and fish Spice.

3. Preheat a non-stick frying pan. Stir-fry the calamari rings in batches until they are just about done.

4. Remove the rings from the heat and leave to cool. Keep covered in a glass bowl until serving time.

5. In a separate bowl, add in the pineapple, piquante pepper strips, diced yellow pepper, red onion and coriander leaves. Toss altogether.

6. Dish up the salsa on a bed of lettuce, then top with the grilled calamari rings.

7. Drizzle the honey mustard dressing over the salad. Sprinkle with the chilli and garlic seasoning.

8. Serve and enjoy!

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