
Marinated raw squid and celery salad
- Preparation and cooking time
- Total time
- A little effort
Ingredients
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 4 tbsp olive oil
- 1 clove garlic, crushed
- 2 large sticks celery
- 2 medium squid, cleaned with the cones slit open
- ½ lemon, juiced
Method
- 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.
- 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.
- 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.
- 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.