Squid Salad with Provençal Vegetables

A juicy, colourful, summer salad with flavours from Provence. A great summer dish, simple, satisfying and nutritious with the pure protein of the squid, fabulous vegetables and the best olive oil!

Squid Salad with Provençal Vegetables

Ingredients Required

For the squid
900g Squid, prepared, washed, drained, cut open along the line of the body, Scored on the inside (*1) and cut into 3 pieces
2 tbsp Olive oil
1 tsp Lemon juice
2 pinches Salt
10g Red chilli (Rio Grande or Snap nose pith and seeds removed, finely chopped)(*2)
10g Grated Palm Sugar (*3)
For the provencal vegetables
200g Sundried tomatoes (4*)
300g Bulb fennel, trimmed, sliced lengthways, 2mm on a japanese mandolin
150g Courgette, sliced lengthways, 5mm thick
1 pinch Sea salt
1 pinch Freshly ground, black pepper
1 tbsp Extra Virgin olive oil
For the rocket salad
1 tbsp Balsamic vinegar, 8 year old
1 tbsp Extra Virgin olive oil
1 pinch Freshly ground, black pepper
100g Rocket leaves, picked and washed
For the rocket salad
Parmesan shavings
Extra Virgin olive oil
Balsamic vinegar

Cooking Method

 

Cooking the courgette & fennel

Place a griddle pan on the stove. (or heat your char-grill)

In a hot griddle pan (*5), cook the courgette & fennel slices for 1 minutes on one side and remove from the heat.

Drizzle with a little olive oil and season with a little sea salt & freshly ground black pepper, reserve.

Grilling the squid

Place the squid onto a very hot griddle (*5) for 15 – 30seconds on each side.

Remove from the griddle, taste and adjust the seasoning if necessary, reserve. Drizzle with a little olive oil and season with a little sea salt & freshly ground black pepper, reserve.

To serve

Place the grilled squid and the vegetables around the plate.

Mix the ingredients for the balsamic dressing and dress the rocket leaves in the centre of the plate.

Drizzle with extra virgin olive oil and garnish with the oven dried tomatoes, parmesan flakes. Alternatively serve altogether in a large bowl with the grilled squid served separately.