Mediterranean Squid Salad

Khanh Ong

Ingredients:

  • 1 tbsp capers
  • Zest and juice of 1 lemon
  • EVOO
  • 1 clove of garlic
  • 50g roasted capsicum from a jar
  • 3 anchovy in oil fillets
  • 20g pine nuts
  • 10g mint leaves pinch of salt
  • 2 large squid, cleaned and gutted
  • a pinch of salt

To Serve (Garnish):

  • 20g toasted pine nuts
  • 3 slices of roasted capsicum from a jar.
  • mint leaves

Method:

  1. Combine capers, lemon, 2 tbsp EVOO, finely chopped garlic, rough chopped capsicum, finely chopped anchovies, rough chopped pine nuts, chopped mint and salt in a medium mixing bowl and set aside.
  2. Remove squid tentacles and set aside. cut the squid tube on one side to open and score the inside.
  3. Cut into two finger sized pieces.
  4. On a hot griddle pan cook tentacles and set aside, cook the squid pieces scored side down for 1 minute than flip for another minute and season with a pinch of salt.
  5. Dunk all the cooked squid hot directly into the salsa to coat.

Similar Recipes

Honey Herbed Carrots

Honey Herbed Carrots

Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.

Lemon Grass Chicken Banh Mi

Lemon Grass Chicken Banh Mi

Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.

Rosemary Lamb with Grilled Peaches

Rosemary Lamb with Grilled Peaches

Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.

Caramelised Onion Relish

Caramelised Onion Relish

Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email