Cuttlefish and fennel salad

Name: Cuttlefish and fennel salad
Cook time: 30 min
Yield: 4
Ingredients: 750 g (1 lb 10 oz) cuttlefish or squid, cleaned and cut into thin strips; 1 small fennel bulb, finely sliced, reserving the fronds; ½ red onion, finely sliced; 80 g (2¾ oz/3 cups) rocket (arugula)

October 31, 2013

easyTime:< 30 minsServes:4

A recipe from the Good Food collection.

Ingredients

750 g (1 lb 10 oz) cuttlefish or squid, cleaned and cut into thin strips
1 small fennel bulb, finely sliced, reserving the fronds
½ red onion, finely sliced
80 g (2¾ oz/3 cups) rocket (arugula)

Dressing

2 tablespoons lime juice
1 tablespoon sherry vinegar
1 garlic clove, crushed
¼ teaspoon chilli flakes
3 tablespoons extra virgin olive oil
1 tablespoon wholegrain mustard

Method

Step 1
Place the cuttlefish on a plate in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for about 3 minutes, or until just cooked. Cool, then place in a bowl with the fennel, onion and 2 tablespoons of the finely chopped fennel fronds.
Step 2
Mix all the dressing ingredients together in a bowl or a screw-top jar and pour over the salad. Toss gently and season to taste.
Step 3
Arrange the rocket leaves on a serving plate and top with the salad.

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