Coconut-crumbed calamari and mango salad

Up your midweek meal game with this coconut-crumbed calamari recipe. Served with a simple mango salad, it’s perfect for busy weeknights.

Coconut-crumbed calamari and mango salad

Serves

4

Prep

10m

Cooking

20m

Ingredients

  • 1/2 cup (35g) panko breadcrumbs
  • 1/2 cup (40g) desiccated coconut
  • 500g Coles Thawed Seafood Arrow Squid Rings
  • 1 large mango, stoned, thinly sliced
  • 350g pkt Coles Kitchen Asian Style Salad Kit

Method

STEP 1 

Preheat oven to 200°C and line 2 large baking trays with baking paper. Combine the panko breadcrumbs and coconut in a large bowl. Add the squid and toss to coat.

STEP 2 

Arrange the squid on 2 lined baking trays. Spray with olive oil spray. Bake for 10 mins. Turn and bake for a further 10 mins or until golden.

STEP 3 

Combine mango with the salad, noodles and dressing from the salad kit in a large bowl. Season. Top with the calamari and serve immediately.

Boost it: Panko breadcrumbs are made from white bread. Blitz day-old wholemeal bread instead for some wholegrain. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.