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Cuttlefish and fennel salad

A recipe from the Good Food collection.

fennel

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.

Main ingredient:
Fish
Course:
Dinner, Main-course, Lunch
Occasion:
Dinner Party, Midweek dinner

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