Marinated raw squid and celery salad

Marinated raw squid and celery salad

  • A little effort

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.



  • 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


  • 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.

Nutritional Information

  • Kcals 346
  • Fat 25.6g
  • Saturates 3.1g
  • Carbs 4.7g
  • Fibre 0.6g
  • Protein 24.5g
  • Salt 0.5g