Page 47 - Naked Foodies - July 2021

1 kg Calamari rings 2 pkts Baby spinach 1 Onion
Cut Chinese style
1 pkt Bok Choy 125 ml Celery
Cut in fine julienne 1 Cucumber
Cut julienne
Crisp lettuce
Salt and freshly ground black pepper Sunflower seed oil
1. Mix the ingredients for the dressing together.
2. Quickly stir-fry the calamari rings. Transfer to a large salad bowl, pour
over the dressing and toss gently to mix.
3. Leave the seafood to marinade for 1 hour. 60 Minutes
4. Wash spinach, bok choy and lettuce and cut into pieces. Add the
2 Red chillies - deseeded and finely chopped
5 Garlic cloves - crushed onion, cucumber and celery into the calamari followed by the lettuce,
10 ml Brown sugar 60 ml Fresh lime juice 100 ml Fish sauce
5 ml Sesame oil
5 ml Tamarind paste
spinach and bok choy.
5. Garnish the salad with feathered spring onion and celery. Serve.
Combining elements of fine Loire Valley Sauvignon with more New World Characteristics, this Bacchus is full of zesty citrus with hallmark elderflower and gooseberry as well as a hint of minerality, from freshly cut herb notes and an enticing hint of honeysuckle.
Refreshing, delicious and the perfect pairing to this Thai Calamari Salad
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