Crab and calamari salad with mixed tomatoes

Name: Crab and calamari salad with mixed tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 6 green tomatoes; 2 tbs olive oil; 1 tsp finely grated ginger; 1 garlic clove, finely grated; 1 eschalot, finely chopped; 1 tbs white wine vinegar; 2 x 500g squid tubes, sliced into rings; 200g cooked picked spanner crab meat; 2 baby fennel bulbs, thinly sliced; 1/4 cup (30g) Sicilian olives; 2 vine-ripened tomatoes, thinly sliced; 100g cherry tomatoes, halved; 1/4 cup basil leaves

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10m

Crab and calamari salad with mixed tomatoes

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by Matt Wilkinson

Chef and author

Feb 01, 2017

This dish is perfect with a little glass of bubbles to start, and is easy to transport.

6 green tomatoes
2 tbs olive oil
1 tsp finely grated ginger
1 garlic clove, finely grated
1 eschalot, finely chopped
1 tbs white wine vinegar
2 x 500g squid tubes, sliced into rings
200g cooked picked spanner crab meat
2 baby fennel bulbs, thinly sliced
1/4 cup (30g) Sicilian olives
2 vine-ripened tomatoes, thinly sliced
100g cherry tomatoes, halved
1/4 cup basil leaves

Method

1.

Roughly chop 4 green tomatoes and place in a small food processor with 50ml water. Whiz to a pulp.
2.

Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and eschalot, and cook, stirring, for 2-3 minutes until soft. Add the green tomato pulp and cook for 6-8 minutes until reduced by half. Strain through a fine sieve, and discard solids, then whisk in vinegar. Season.
3.

Fill a large bowl with ice and water. Place a saucepan of salted water over high heat and bring to the boil. Add the squid rings and cook for 10 seconds. Remove using a slotted spoon and plunge into iced water. Drain, then toss with crab, fennel and olives.
4.

Slice remaining green tomatoes and arrange on a serving platter with vine-ripened and cherry tomatoes. Top with squid and crab mixture. Drizzle over green tomato dressing, scatter with basil leaves and season with black pepper.