delicious. Cookbooks|Mediterranean
CANNELLINI BEAN, CALAMARI & CHORIZO SALAD
SERVES 6
600g calamari, cleaned, tubes cut into 5mm rings, tentacles cut into 4 pieces Juice of ½ lemon ⅓ cup (80ml) extra virgin olive oil 2 tbs sherry vinegar 1 garlic clove, crushed 2 x 400g cans cannellini beans, rinsed, drained 10 pitted green olives, chopped 1 tbs baby capers 300g cherry tomatoes, halved ½ bunch flat-leaf parsley, leaves picked, roughly chopped, plus extra small leaves to serve ½ bunch purple basil (substitute basil), leaves picked 2 (200g) chorizo, chopped Grilled sourdough baguette slices, to serve (optional)
Combine calamari, lemon juice and 2 tbs oil in a bowl and set aside for 5 minutes. To make the dressing, combine vinegar, garlic and remaining 2 tbs oil in a small bowl. Season with salt flakes and freshly ground black pepper.
Combine beans, olives, capers, tomato and…
