What to add to your trolley:
- 300 - 400g Calamari steaks, cleaned & sliced into strips
- 1½ cups cooked Chickpeas (or 1 tin, rinsed)
- 2 cups fresh Spinach, roughly chopped
- 1 small red Onion, thinly sliced
- 1 clove Garlic, minced
- 1 tsp smoked Paprika
- 1 - 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar (or lemon juice)
- Salt & pepper to taste
- Optional toppings: 2 tbsp crumbled feta; 1 tbsp raw pumpkin or sunflower seeds
How to prepare the deliciousness:
1. Prep the Calamari:
Pat dry with a paper towel. Toss with 1 tbsp olive oil, smoked paprika, garlic, salt, and pepper.
2. Sear the Calamari:
In a hot non-stick pan, sear the calamari for 1–2 minutes per side until just cooked. Remove from heat and set aside.
3. Warm the Salad Base:
In the same pan, add a dash more olive oil. Sauté the red onion until soft, then add chickpeas and spinach. Cook until spinach is just wilted (2–3 minutes).
4. Combine:
Toss the calamari back in with the warm chickpea mix. Add balsamic vinegar or lemon juice. Taste and adjust seasoning.
5. Serve:
Plate and top with optional feta and seeds for texture and extra nutrition.
Packed with lean protein, fiber, and heart-smart ingredients, this warm Mediterranean bowl is a weeknight winner.
Perfect for clean eating, blood sugar balance, and anti-inflammatory living — only from Cyrus Farm.
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