Marinated raw squid and celery salad
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.
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 4 tbsp olive oil
- 1 clove garliccrushed
- 2 large sticks celery
- 2 medium squidcleaned with the cones slit open
- ½ lemonjuiced
Nutrition: per serving
- kcal346
- fat25.6g
- saturates3.1g
- carbs4.7g
- fibre0.6g
- protein24.5g
- salt0.5g
Method
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.
