• 500g fresh calamari rings
  • 2 tablespoons of plain wholemeal flour
  • 1 teaspoon of table salt
  • 1/2 a teaspoon of black pepper
  • extra virgin olive oil – for cooking


  • 4 leaf salad mix
  • 120g tinned beetroot wedges
  • 60g danish feta cheese
  • balsamic vinegar


  1. Add all dry ingredients to a large bowl and mix until combined
  2. Add calamari to dry ingredients and mix with clean hands until all pieces are coated in the flour mixture
  3. Pre-heat a non stick pan over high heat
  4. While pan is pre heating prepare the salad by washing the 4 leaf salad mix and putting it in a large salad bowl
  5. Mix beetroot wedges throughout the salad mix and crumble the danish feta over the top, set aside until calamari is cooked
  6. Once pan is hot add a dash of extra virgin olive oil and allow to heat
  7. When the oil is hot cook the floured calamari a little bit at a time
  8. Once all the calamari is cooked, divide the salad and calamari evenly into 4 portions
  9. Dress with balsamic vinegar and ENJOY!

Serves: 4
Calories per serve: 200
Macros per serve: 24P/6F/10C