Anti-Inflammatory Salad Recipe: Grilled seafood with beans and a lemon dill dressing

Serves 4
Prep time 20 minutes (plus 1-2 hours marinating)
Cooking time 15 minutes

Ingredients

2 tablespoons extra virgin olive oil
1 long red chilli, seeded and finely chopped
2 garlic cloves, crushed
500g baby calamari, cleaned, tentacles reserved
300g peeled raw prawns, deveined, tails intact
2 tablespoons coarsely chopped dill
1½ tablespoons lemon juice
1 teaspoon finely grated lemon zest
400g can cannellini beans (or any white bean of choice), drained and rinsed
16 asparagus spears, trimmed
Extra virgin olive oil spray
100g baby rocket leaves
Lemon wedges, to garnish

Method

1. Combine 1 tablespoon of the olive oil, the chilli and garlic in a shallow glass or ceramic dish. Score the inside of the calamari bodies and cut into 4cm squares. Add them to the olive oil mixture along with the reserved tentacles and prawns and stir to coat. Cover and set aside in the refrigerator to marinate for 1-2 hours.
   
   
2. Combine the remaining olive oil, dill, lemon juice and zest in a large bowl. Add the cannellini beans and stir to coat.
   
   
3. Preheat a chargrill pan or barbecue plate over high heat. Spray the asparagus lightly with olive oil. Grill the asparagus for 1 minute each side or until lightly charred and tender. Add to the bean mixture.
   
   
4. Grill the calamari and prawns in batches for 1-2 minutes each side or until lightly charred and just cooked (be careful not to overcook the calamari or it will become tough). Remove and add to the bean mixture. Add the rocket and gently toss to combine. Serve immediately with lemon wedges.

Images and text from The Anti-Inflammatory Cookbook by Chrissy Freer. Photography by Julie Renouf. Murdoch Books RRP $35. Out now.