Squid and Potato Salad

Squid and Potato Salad

30 min
Medium
1 serv.
391 g / 1 serv.

Rating

Average rating:—

Description

Warm salad with squid, baby potatoes and cherry tomatoes in lemon dressing

  1. Wash and boil the potatoes in their skins until tender (about 15–20 minutes). Cool, peel and slice into rounds.
  2. Clean the squid, removing the film, and cut into rings. Heat sunflower oil in a pan and fry the squid for 1–2 minutes until lightly golden. Remove from heat.
  3. In the same pan, melt the butter, add minced garlic and heat for 30 seconds.
  4. Return the squid to the pan with garlic butter, stir, season with salt and pepper. Warm through for 1 minute.
  5. Slice the red onion into thin half-rings, halve the cherry tomatoes, and slice the olives.
  6. Make the dressing: mix olive oil, juice of one third lemon, sugar, a pinch of salt and pepper. Whisk with a fork until emulsified.
  7. Arrange warm potatoes on a plate, top with squid, onion, cherry tomatoes and olives.
  8. Drizzle the salad with lemon dressing, sprinkle with chopped parsley and tarragon leaves. Serve immediately.
524
134 kcal / 100 g
kcal
18.9 g
4.8 g / 100 g
Protein
38.9 g
9.9 g / 100 g
Carbohydrates
32.9 g
8.4 g / 100 g
Fats