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Mountain Pepper Leaf Squid & Salad


A bush tucker twist on familiar pub fare! Mountain Pepper Leaf adds a spicy, earthy flavour to this dish and it’s high in antioxidants, which have been linked to the prevention and delay of Alzheimer’s disease, autoimmune and cardiovascular disease, cancer and diabetes. And who could forget Lemon Myrtle with a squid dish!

Prep time: 5 mins
Cook time: 10 mins
Serves: 4


4 squid/calamari hoods
1 tsp Lemon Myrtle
1 cup tempura flour
20ml macadamia oil
50g butter
1 ½ tsp saltbush
1 ½ tsp Mountain Pepper Leaf
1 tsp chilli flakes

1 x pkt mixed lettuce (rocket, spinach, radichio)
Salt & pepper, to taste



Prepare calamari hoods by washing and removing the ‘backbone” and skin. Cut the hoods into triangles or squares.

In a bowl, mix the lemon myrtle and flour. Roll the calamari pieces through the flour mixture.

Heat macadamia oil and butter in a wok. Add saltbush, Mountain Pepper and chilli.
Simmer for 30 seconds. Add the calamari, in batches, and cook until they curl. Using a slotted spoon, remove from the oil and drain on paper towel. Repeat with the remaining calamari.

To serve, divide the salad among plates. Top with cooked calamari and a lemon wedge.

It’s not necessary to add any more oil to the salad, as the juices from the calamari will form a dressing once it rests.


  Tagged: Nutrition, Recipes