Calamari Salad in a Light Curry Vinaigrette


  • 2 red capsicums
  • 10 large basil leaves, roughly torn
  • 1 tbsp lemon juice
  • 1 tsp. brown sugar
  • 1 tsp. curry powder
  • 1 tsp. honey
  • 5 tbsp. extra virgin olive oil
  • 500g calamari tubes, cleaned
  • 100g (3 handfuls) baby spinach leaves
  • Salt and pepper, to taste


  1. Roast the capsicum in a hot oven or over a hot flame until skins blisters, then put them in a plastic bag or covered bowl and allow them to cool. (You can do this a day or two before if you wish).
  2. When they have cooled, peel away the skin, take out the seeds and finely chop the flesh.
  3. Put the sliced capsicum in a large bowl with the basil leaves.
  4. Blend together the lemon juice, brown sugar, curry powder, honey and four tbsp. of the olive oil and pour over the capsicum.
  5. Heat a large frying pan over high heat; add the remaining olive oil and sear the calamari for 2 minutes on each side or until it is cooked.
  6. Take off the heat, slice into medium-sized rings put back on the heat and cook for a further 4 minutes.
  7. Add the calamari to the capsicum.
  8. Toss the spinach leaves through the salad and season to taste.

This is great as an entrée or as a light main meal.

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