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Marinated raw squid and celery salad
- olivemagazine
Published: December 19, 2014 at 2:29 PM
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A little effort
Total time: 45 mins
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Make something different for lunch and try this innovative recipe. Toasted fennel, caraway and coriander seeds are served on ribbons of raw squid and celery.
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Ingredients
Nutrition
-
1 tsp fennel seeds
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1 tsp caraway seeds
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1 tsp coriander seeds
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4 tbsp olive oil
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1 clove garlic
crushed
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2 large sticks celery
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2 medium squid
cleaned with the cones slit open
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½ lemon
juiced
Nutrition: per serving
- kcal346
- fat25.6g
- saturates3.1g
- carbs4.7g
- fibre0.6g
- protein24.5g
- salt0.5g
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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.
Authors
olivemagazine
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