Marinated raw squid and celery salad
- Preparation and cooking time
- Total time
- A little effort
Skip to ingredients
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 4 tbsp olive oil
- 1 clove garliccrushed
- 2 large sticks celery
- 2 medium squidcleaned with the cones slit open
- ½ lemonjuiced
Nutrition: per serving
- kcal346
- fat25.6g
- saturates3.1g
- carbs4.7g
- fibre0.6g
- protein24.5g
- salt0.5g
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.
