Warm squid and chermoula salad with crisp fennel
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- Abigail Donnelly
- 4
- Easy
- Fat conscious Health conscious Pescatarian
- 10 minutes
- 5 minutes
- Spier Private Collection Chardonnay 2008
Ingredients
- 24 baby squid tubes
- 2 T olive oil
- 3 T chermoula (North African chilli paste)
- 1 large bulb fennel, shaved
- 4 spring onions, roughly chopped
- 2 T finely chopped coriander
- juice and zest of 1 lime
- sea salt and freshly ground black pepper
Cooking Instructions
Using a sharp knife, make a slit along the length of the squid tubes, then open them out and cut a crisscross pattern across the surface of each.
In a frying pan over a high heat, sear the squid in the oil for 2 to 3 minutes a side, or until slightly golden in colour and just cooked through.
Toss the cooked squid with the chermoula until evenly coated, then distribute between four serving bowls and top with the fennel shavings, spring onion and coriander. Add a squeeze of lime juice and scatter with lime zest, season to taste and serve.
TASTE’s take:
Iridescent crystal and glass lend high-style chic to a sophisticated Mother’s Day soiree, effortlessly composed of Woolworths’ ready-prepared meals and a few genius touches.
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