Name: Squid salad with sumac salt
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 600 gram clean squid hoods; 2 tablespoon olive oil; 1 lemon, finely grated zest; 100 gram baby mesclun; 1 lebanese cucumber, thinly sliced; 1/2 cup coriander leaves; lime wedges, to serve; Sumac salt; 2 tablespoon fried shallots; 1 teaspoon sea salt flakes; 1 teaspoon sumac; 1/2 teaspoon cracked black pepper

Ingredients

600 gram clean squid hoods

2 tablespoon olive oil

1 lemon, finely grated zest

100 gram baby mesclun

1 lebanese cucumber, thinly sliced

1/2 cup coriander leaves

lime wedges, to serve

Sumac salt

2 tablespoon fried shallots

1 teaspoon sea salt flakes

1 teaspoon sumac

1/2 teaspoon cracked black pepper

Method

1.Cut open squid hoods. Place flat on a board, outer-side down. Score the squid using a sharp knife, diagonally, in a crisscross pattern. Cut into 3cm pieces.

2.In a medium bowl, combine squid with oil and zest. Chill, covered, for at least 30 minutes.

3.Arrange mesclun, cucumber and coriander on a platter.

4.To make sumac salt, use a mortar and pestle to crush fried shallots, salt, sumac and pepper.

5.Heat a barbecue plate on high. Cook squid for 1-2 minutes each side, until golden and tender. Arrange squid over salad. Sprinkle with sumac salt and serve immediately with lime wedges.

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Ingredients

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