Need a quick mid-week meal? Never fear, fitness guru Michelle Bridges has you covered. This gluten- and dairy-free meal will only take you 15 minutes to prepare and only 5 minutes to cook. “This has got to be one of the easiest meals around, ” says Michelle Bridges. “Plus, it has peas, fresh seafood and three kinds of sprouts – your body will thank you!”
(Serves 4)
You’ll need:
Finely grated zest and juice of 1 large lemon
1 teaspoon freshly ground white pepper
500 g cleaned baby squid, scored
200 g mixed crunchy sprouts
1⁄2 cup alfalfa sprouts
200 g Brussels sprouts, finely sliced into rounds
1⁄2 cup frozen baby peas, at room temperature
1 tablespoon avocado oil
1. Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.
2. Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.
3. Heat a large chargrill pan over high heat. Add the squid and cook for 2 minutes, turning occasionally, until just tender and light golden.
4. Divide the sprout salad among four plates, top with the squid and serve warm.
Want to see more recipes? Check out FOOD FOR LIFE by Michelle Bridges, published by Macmillan Australia, RRP $39.99. Available from Dymocks.
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