CDWM SA - Ep.3 - Celebrity Influencer Lesego’s - Starter

Celebrity Influencer Lesego’s Colour Marie


Serves: 4 people

Preparation time: 60 min

  • 16 medium calamari tubes
  • 1 cup cous cous
  • 4 sundried tomatoes, oil marinated
  • 6 tbsp Danish feta cheese
  • 3 limes
  • 3 handfuls baby Swiss chard
  • 1 cup brown mushrooms, finely chopped
  • 1/2 cup spring onions, chopped
  • 1 punnet asparagus spears
  • 1/2 cup butter
  • 2 tbsp garlic, finely chopped
  • 1/4 cup fennel, chopped
  • smoked paprika
  • coriander spice
  • sea salt
  • pepper

Preparation method

  • Soak uncooked cous cous in boiling water. Water should reach top of cous cous and no further. Cover with lid or plastic until water is absorbed.
  • Heat saucepan until really hot. Add 1 tbsp butter, sauté onions and mushrooms until soft.
  • Squeeze juice of 1 lime into pan and stir. Add cous cous, herbs and spice, to taste. Set aside.
  • In a separate pan, heat 1 tbsp butter, add spinach, sun-dried tomatoes and feta. Sauté on high heat until spinach has wilted. Remove from pan and set aside.
  • In same pan on high heat, sauté asparagus until slightly charred. Remove from pan and set aside.
  • Stuff calamari with cous cous mixture, using a toothpick to seal end of calamari closed.
  • Fry calamari with remaining butter, until golden. Season.
  • Make sure pan is on high heat, cut limes into portions and cook until browned. Set on the plates.
  • Plate by starting with the asparagus, then the spinach and then the calamari. Squeeze a little lime juice on top before serving.