Grilled calamari steaks with grape salad and home-made mayo
Use a vegetable peeler to create long, thin shavings from 2 stalks celery and 1 bunch fennel. Mix with a good dollop of mayonnaise*. Toss with a handful of green grapes, a few lettuce leaves and 2 avos, cut into halves. Using a sharp knife, score the surface of 4 calamari steaks in a criss-cross pattern. Rub the calamari with 2 T olive oil and squeeze over the juice of 2 limes, then season to taste. Flash fry in a hot griddle pan or cook over smouldering braai coals for 2 minutes on each side. Serve warm on top of the salad.
*To make the mayo: Place 1 free-range egg, 1 T lemon juice, 2 t Dijon mustard and 1 clove garlic in a blender and blend until combined. With the blender still running, slowly add 1 cup olive oil in a thin, steady stream until the mixture is thick and creamy
Having guests for dinner and all out of ideas? Impress them with this refreshing pre-dinner drink. Place 1 tot vodka into 4 chilled glasses. Halve 100g red or green grapes, divide between the glasses and top wih crushed ice and red Grapetizer. Cheers!
Tuck into Woolies’ grapes knowing that they’re farmed with tomorrow in mind - using water, fertiliser and pesticides responsibly. Find out more about how Woolworths is committed to sustainable farming practices, through its Farming For The Future programme.