Air-Fryer Salt & Pepper Calamari with Mango & Pine Nut Salad
Air-Fryer Salt & Pepper Calamari with Mango & Pine Nut Salad
This air-fryer salt and pepper calamari is light, crisp, and clean-tasting, showcasing the natural sweetness of tender squid without heavy oil or batter. Quickly cooked at high heat, the calamari develops a delicate crunch while staying soft and juicy inside, with simple seasoning allowing the seafood to shine. A squeeze of lemon and cracked black pepper finish the dish with freshness and balance.
Served alongside a vibrant mango and pine nut salad, the plate comes together with contrast and colour. Sweet mango wedges balance the savoury calamari, while toasted pine nuts add warmth and crunch. Dark leafy greens, red onion, and crumbled fetta bring freshness and texture, with a light drizzle of balsamic glaze tying everything together.
Finished simply and served immediately, this dish feels fresh, satisfying, and modern. It works beautifully as a light main or an elegant entrée, offering bold flavour without heaviness and making the most of simple, well-prepared ingredients.
Served alongside a vibrant mango and pine nut salad, the plate comes together with contrast and colour. Sweet mango wedges balance the savoury calamari, while toasted pine nuts add warmth and crunch. Dark leafy greens, red onion, and crumbled fetta bring freshness and texture, with a light drizzle of balsamic glaze tying everything together.
Finished simply and served immediately, this dish feels fresh, satisfying, and modern. It works beautifully as a light main or an elegant entrée, offering bold flavour without heaviness and making the most of simple, well-prepared ingredients.
Ingredients
- 500 g Just Caught Frozen Natural Squid Rings
- ½ cup cornflour (or rice flour for extra lightness)
- 1 tsp sea salt
- 1 tsp cracked black pepper
- ½ tsp white pepper (optional)
- ½ tsp chilli flakes (optional)
- Olive oil spray
- Lemon wedges, to serve
- Lettuce
- ½ red onion, thinly sliced and rings halved
- 1 ripe mango, thinly sliced into wedges
- ½ cup pine nuts
- 1 teaspoon vinegar
- 50 g fetta, crumbled
- ½ teaspoon cracked black pepper
- Optional: ½ red capsicum, cut into small strips
- Balsamic glaze, to finish
Method
- Thaw squid rings completely and pat very dry with paper towel.
- In a bowl, mix cornflour, salt, black pepper, white pepper, and chilli flakes.
- Lightly toss squid rings in the flour mixture, shaking off excess, they should look lightly dusted, not coated.
- Pre-heat air fryer to 200 °C. Spray the basket lightly with oil.
- Arrange squid in a single layer (cook in batches if needed) and spray with oil.
- Air-fry for 6-8 minutes, shaking or turning halfway, until lightly golden and crisp.
- Season immediately with a small pinch of extra salt.
- In a large bowl, combine lettuce, red onion, capsicum (if using), vinegar, and cracked black pepper. Toss gently and arrange on serving plates.
- Arrange mango wedges over the salad, sprinkle with pine nuts, and crumble fetta on top. Lightly drizzle with balsamic glaze just before serving.
- Serve calamari hot with lemon wedges, alongside the salad.
- This quantity is ideal for 4 entrée-sized serves or 3 light mains.
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Pro tip: Lightly toast pine nuts in a dry pan until just golden, then cool before adding. Use ripe but firm mango so slices hold their shape to avoid mushy salad. Crumble fetta last to keep it creamy.
Optional Extras
- Small bowl of tartare sauce
- Garlic aioli
- Chilli & lime yoghurt (Greek yoghurt, lime juice, pinch of chilli)
- Sweet chilli sauce
Nutrition
Energy250 cal / 1046 kJ
Carbs14g
Net Carbs11g
Fibre3g
Protein26g