Squid, Samphire & Pea Salad
This vibrant and flavorful recipe combines tender squid with fresh peas, crunchy samphire, and peppery watercress. Tossed in a zesty dressing made with shallots and lemon juice, this dish is a refreshing seafood delight that's perfect for a light and satisfying meal. Enjoy the delightful mix of textures and flavors in every bite!
— Constant Cookbook
Ingredients
- 400g fresh peas , podded
- 1 shallot , finely chopped
- juice 1 lemon , plus wedges to serve
- 3 tbsp olive oil
- 4 medium squid , cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
- 50g butter , softened
- 100g samphire
- 85g bag watercress
- 1 tsp chopped flat-leaf parsley
Instructions
- Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
- Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
- Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
- Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 243 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.8 milligram of sodium
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