Squid, Chorizo, Fennel & Lentil Salad with Smokey Chipotle Mayonnaise

Serves: 10
Prep time:

Birch & Waite Smokey Chipotle Mayonnaise200 g
Birch & Waite Balsamic & Olive Oil Vinaigrette100 g
Small Squid Tubes, Cut Into Pieces & Scored1 kg
Baby Brown Lentils200 g
Onion, Sliced100 g
Carrot, Diced150 g
Fennel, Sliced150 g
Chives, Finely Sliced20 g
Flat Leaf Parsley20 g


  1. Pan fry carrot and onion in a little oil. Add drained lentils
  2. Cover with a little water (or chicken stock) until lentils are tender
  3. Drain if any liquid is remaining. Add Birch & Waite Balsamic & Olive Oil Vinaigrette and fennel. Set aside
  4. Pan sear squid in a hot pan. Remove from pan when just cooked. Repeat with chorizo
  5. Spread Birch & Waite Smokey Chipotle Mayonnaise onto serving plate. Top with combined warm ingredients


Make a tasty salad – add mixed lettuce leaves to the ingredient. Drizzle Birch & Waite Smokey Chipotle Mayonnaise over salad

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