Warm Squid and Pepper Salad

Warm Squid and Pepper Salad

25 min
Medium
1 serv.
396 g / 1 serv.

Rating

Average rating:—

Description

Warm salad with tender squid, broccoli and sweet pepper, dressed with olive oil, lemon, garlic and mint.

  1. Thaw the squid, clean from membranes and cut into rings about 1 cm thick.
  2. Break broccoli into small florets and blanch in boiling salted water for 2 minutes, then transfer to ice or rinse with cold water.
  3. Cut pepper into strips and red onion into thin half-rings.
  4. Finely chop garlic, separate mint leaves from stems and chop.
  5. Zest the lemon and squeeze the juice.
  6. Heat sunflower oil in a pan. Fry pepper and onion over high heat for 2-3 minutes so they remain crunchy.
  7. Add broccoli and cook for 1 more minute.
  8. Push vegetables to one side of the pan, add squid rings and cook for 1-2 minutes until opaque. Do not overcook or squid will become rubbery.
  9. Add garlic, chili flakes, lemon zest, salt and black pepper. Stir and remove from heat.
  10. Drizzle with olive oil and lemon juice, sprinkle with mint and serve immediately.
439
111 kcal / 100 g
kcal
14.4 g
3.6 g / 100 g
Protein
22.0 g
5.6 g / 100 g
Carbohydrates
32.5 g
8.2 g / 100 g
Fats