Calamari Salad in a Light Curry Vinaigrette

2 red capsicums

10 large basil leaves, roughly torn

1 tbsp lemon juice

1 tsp. brown sugar

1 tsp. curry powder

1 tsp. honey

5 tbsp. extra virgin olive oil

500gr calamari tubes, cleaned

100gr (3 handfuls) baby spinach leaves

Salt and pepper, to taste

• Roast the capsicum in a hot oven or over a hot flame until skins blisters, then put them in a plastic bag or covered bowl and allow them to cool. (You can do this a day or two before if you wish).

• When they have cooled, peel away the skin, take out the seeds and finely chop the flesh.

• Put the sliced capsicum in a large bowl with the basil leaves.

• Blend together the lemon juice, brown sugar, curry powder, honey and four tbsp. of the olive oil and pour over the capsicum.

• Heat a large frying pan over a high heat; add the remaining olive oil and sear the calamari for 2 minutes on each side or until it is cooked.

• Take off the heat, slice into medium sized rings, put back on the heat and cook for a further 4 minutes.

• Add the calamari to the capsicum.

• Toss the spinach leaves through the salad and season to taste.

• This is great as an entrée or as a light main meal.