Pan-seared squid on fennel and lentil salad, chorizo and smokey chipotle mayonnaise

Serves 10

Associated Products:

Ingredients

  • 200g Birch & Waite Smokey Chipotle Mayonnaise
  • 100g Birch & Waite Balsamic & Olive Oil Vinaigrette
  • 1kg Small Squid Tubes, cut into pieces & scored
  • 200g Baby Brown Lentils
  • 100g Onion, sliced
  • 150g Carrot, diced
  • 150g Fennel, sliced
  • 20g Chives, finely sliced
  • 20g Flat Leaf Parsley

Method

  1. Pan fry carrot and onion in a little oil. Add drained lentils
  2. Cover with a little water (or chicken stock) until lentils are tender
  3. Drain if any liquid is remaining. Add Birch & Waite Balsamic & Olive Oil Vinaigrette and fennel. Set aside
  4. Pan sear squid in a hot pan. Remove from pan when just cooked. Repeat with chorizo
  5. Spread Birch & Waite Smokey Chipotle Mayonnaise onto serving plate. Top with combined warm ingredients

Chef's Tip

Make a tasty salad – add mixed lettuce leaves to the ingredient. Drizzle Birch & Waite Smokey Chipotle Mayonnaise over salad