Cuttlefish and fennel salad

fennel
fennel 
Difficulty
Easy
Dietary
Dairy-free

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

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.

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.

3. Arrange the rocket leaves on a serving plate and top with the salad.