Ingredients
- fennel seeds 1 tsp
- caraway seeds 1 tsp
- coriander seeds 1 tsp
- olive oil 4 tbsp
- garlic 1 clove, crushed
- celery 2 large sticks
- squid 2 medium, cleaned with the cones slit open
- lemon ½, juiced
Method
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Step 1
Put all the seeds together in a small frying pan, stirring them over a low heat until toasted. This will take about 6 minutes or until you notice the seeds starting to pop. Be careful not to scorch them over a high heat. Combine the seeds and the olive oil in a mixing bowl with the garlic.
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Step 2
Take the celery sticks and de-string them. Holding each one on its side, shave the stick into the bowl with a potato peeler to get long ribbons of celery.
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Step 3
Wipe the squid dry with kitchen paper. Roll it into a tube and slice it very thinly. Add the fine ribbons of squid to the bowl.
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Step 4
Squeeze over the lemon juice adding a generous pinch of sea salt and a grind of black pepper. Mix well and leave to stand for 5 minutes. Pile the mixture onto the plates, spooning over the remaining juices.
Nutritional Information
- Kcals 346
- Fat 25.6g
- Saturates 3.1g
- Carbs 4.7g
- Fibre 0.6g
- Protein 24.5g
- Salt 0.5g
